Preheat the oven to 350 degrees. Place the cherries, sugar, and water in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring frequently, for 12- 15 minutes, until the cherries have softened and the sugar water has thickened a bit. Remove from the heat and stir in the almond extract.
While the cherries are simmering, stir together the sugar and butter in a medium size bowl. Whisk the milk into the bowl with the sugar and butter, then add the flours and baking powder. Pour the batter into a 10" square or 6 cup casserole dish. Spoon the cherries across the batter and then drizzle with the syrupy water from the saucepan.
Bake for 40 minutes, until a toothpick inserted comes out mostly clean without any wet batter on it. Scoop the warm cherry flop into bowls and top with vanilla ice cream. Enjoy!