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Ive got a pear wine that isn't settling. Its been in a carboy sitting for almost 2 months. Ive tried running it through cheese cloth but it just clogs up the cheese cloth. Is there something I can add to it to help it settle faster or do I just need to give it more time?

Total newb question.....I made some fruit wine (cherry) and everything seemed to be working perfectly. Good fermentation, good alcohol content, good clear color. I'm guessing I didn't use enough fruit so I want to try again. My question is can I salvage this wine somehow? Or pitch it and start a...