In a pitcher for a blender, add all batter ingredients. Place top on pitcher and blend until completely mixed. Place in fridge to sit for 2 hours.
Once 2 hours have passed, remove from fridge and place a large nonstick skillet over medium heat. Spray skillet with nonstick spray and with the skillet off the heat, spoon 1/4 cup of batter in the center. Working quickly, tilt the pan to spread the batter evenly to the edges of the pan. Place back on heat and cook for 1 minute. Flip and cook for another minute. Remove and place on plate while you make the rest of the crepes with the remaining batter.
Once all the batter has been used, let the crepes cool while you make the whipped cream. To make the whipped cream, add heavy whipping cream, almond extract, and ¼ cup of sugar to the bowl of a stand mixer. Using a beater attachment, whip on medium high until stiff peaks form. Set aside.
Grab one crepe and spread on 1/4 cup of whipped cream into one even layer over the crepe. In one quarter of the crepe, add about 1/4 cup of cherry halves. Fold the crepe in half and then half again. Repeat with the rest of the crepes. Dust with powdered sugar and serve immediately.