Preheat the oven to 350 degrees, and prepare two eight-inch round cake pans by greasing and flouring them and lining the bottoms with parchment paper.
In a stand mixer or mixing bowl, beat the butter and sugar for several minutes until the mixture is light and fluffy. Beat in the eggs and vanilla.
Add in the flour, baking powder, salt cinnamon and buttermilk, beating until the mixture is well combined.
Fold in the walnuts and pears and distribute the batter evenly between your prepared pans.
Bake for 50 to 55 minutes or until a toothpick inserted in the center of your cakes comes out clean.
Let the cakes cool until you can handle the pans, and then turn them out onto a cooling rack and let them cool completely before frosting them.
For the frosting, beat the butter in a stand mixer or mixing bowl until it is light and fluffy. Beat in the salt and cinnamon.
Beat in the powdered sugar a bit at a time, until the mixture is smooth. Finish out by beating in the honey, and then beat on high for another couple of minutes until the mixture is fluffy.
To assemble the cake, spread a healthy amount of frosting on the top of one of the cooled cakes, and stack the next one on top. Use the rest of the frosting to coat the entire outside. Decorate with more walnuts, if desired.