In a large stockpot, combine 10 cups of water with the purple corn cobs (broken into pieces), pineapple peels and core, apple pieces, quince pieces, dried apricots, and dried cranberries. Add cinnamon sticks, whole cloves, and the peel from one orange and one lime.

Bring the mixture to a boil over high heat, then reduce to medium-low and simmer uncovered for 60 minutes, stirring occasionally. The liquid should reduce by about one-third and turn a deep purple color.

Strain the mixture through a fine-mesh strainer or colander lined with cheesecloth, pressing on the solids to extract maximum liquid. Discard the solids and return the purple liquid to the pot.

Add the diced fresh pineapple, diced apple, and honey to the strained liquid. Bring to a gentle simmer over medium heat and cook for 15 minutes until the fruit is tender.

In a small bowl, mix the sweet potato starch with 1 cup of cold water until completely smooth with no lumps. Slowly pour this mixture into the simmering pot while stirring constantly with a wooden spoon.

Continue cooking and stirring for 10-15 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon. Add the vanilla extract and stir well.

Remove from heat and let cool for 10 minutes. The mazamorra will thicken further as it cools. Serve warm or chilled in individual bowls, garnished with a sprinkle of ground cinnamon.