Looking on one or two other sites for details of the Magnum pear cider, I found very few references to gravity readings - a couple of reviews suggested that the alcohol was around 4% and one suggested that the OG was 'about 1.036'. Putting those two together with the extra 0.3 kg of sugar then that would indicate a finishing gravity of 1.005, which is quite a bit higher than yours, but of course that depends on yeast attenuation, the temperature you started your fermentation at etc. It could easily go as low as 1.000, and assuming the Original Gravity was as that review I found suggested, then you will be at a very respectable 4.7%.
I shouldn't get too hung up over percentage of alcohol. Just take your gravity readings daily and when you get two days with the same gravity, the same temperature and little or no evidence of further fermentation, bottle your pear cider.
Your apple cider sounds as though that's nowhere near ready. As you indicated, the temperature may be a bit too cold for it to 'rock and roll' - consider buying an electric brew belt or a heated brew mat from your home brew centre. They will set you back around £15-£20, but will get you out of jail many times in the future. Also consider putting your apple cider FV (fermenting vessel) in a bath of hot water and gently slosh it around for a while to add a degree or two to the temperature. Yeasties are fairly resilient as long as they don't get too much of a shock regarding change in temperature. A gentle increase might wake them up - but make sure you slosh and make sure you monitor the temperature while you are doing it.
Edit: If your FV is a glass carboy, ignore what I said about putting it in the bath. The temperature gradient could shatter it.
