For the dumplings:
In a food processor add the flour, 2 tablespoons of the sugar, baking powder, kosher salt, and ½ cinnamon*.
Add the cold butter and pulse about 8 to 10 times or until the butter is blended in and the bits are about the size of small peas.
Pour the half and half over the top of the flour-butter mixture and pulse about 8 times until the dough begins to gather into a ball.
For the blueberry compote:
Place the blueberries in a large saucepan or small stockpot along with 1-½ cups sugar, water, and the almond extract. Cook over medium-low heat, stirring occasionally until the sugar has dissolved, then raise the heat to medium.
Once the mixture begins to gently boil drop the dough by the spoonful into the blueberry mixture. Using a medium ice cream scoop works well.
Cover and cook for 25 minutes leaving the lid on the entire length of cooking time.
After 25 minutes, check one of the dumplings to make certain it has cooked through and is light and fluffy inside.
Serve warm with a scoop vanilla ice cream.