Peel and quarter pineapple and place in a plastic bag along with peaches and mango. Add maple syrup, cinnamon and cloves. Marinate for 1 hour up to 24 hours. Heat grill to medium high. Discard marinade and place pineapple, mango, and peaches down on rack. Grill until nicely brown on all sides, turning every 3 minutes and watching carefully not to burn. Remove fruit and cut into bite-sized pieces. Throw into salad bowl along with the strawberries and blueberries. Spoon salad into individual serving bowls and spoon topping over top.
Whip cream until stiff. Fold in remaining ingredients. Spoon over top of fruit salad.