1. Combine the flour, salt, and nutmeg in a bowl. Combine the mile and egg. Blend the milk mixture into the flour mixture; let stand 15 minutes.

2. Bring the cherries, 5 tablespoons of the granulated sugar, 1 tablespoon water, and the almond extract to a boil in a small saucepan. Reduce the heat and simmer until slightly thickened. Whisk together the cornstarch and 2 teaspoons water in a cup; stir into the cherry mixture. Return the mixture to a boil and cook until thickened, about 1 minute. Set aside.

3. Spray a small non-stick skillet with a nonstick spray and set over medium heat. Pour a scant 3 tablespoons batter onto the skillet and swirl to cover. Cook until set, 10-2 minutes. Flip and cook through, about 15 seconds. Slide the crepe onto a plate. Repeat with the remaining batter to make a total of 6 crepes.

4. Preheat oven to 350. Spray a baking sheet with nonstick spray. Combine the cheese, the remaining granulated sugar, and the vanilla in a bowl. Spread 4 tablespoons of the cheese mixture on each crepe, leaving a 1-inch border. Top the mixture on each crepe with 2 tablespoons of the cherry mixture and roll up. Place the blintzes, seam side down, on the baking sheet and bake until hot, about 5 minutes. Sprinkle with the confectioners' sugar.