Coat a baking sheet with nonstick cooking spray. Place sugar in a small, heavy saucepan. Place over medium-high heat; cook for 3 minutes, or until sugar dissolves, stirring frequently. Stir in pistachios. Working rapidly, spread onto baking sheet; cool. Break into small pieces; set aside. Cook orange rind in boiling water for 1 minute; drain and cut into thin strips. Pat dry with a paper towel. Combine orange rind and cinnamon in a small bowl, stirring to coat; set aside. Arrange 7 orange slices and 7 kiwi slices on each of 4 plates; top each with 1 teaspoon liqueur, 1 tablespoon praline pieces and 1 teaspoon orange rind. Serve at room temperature or chilled.