In a skillet over medium heat, combine 1/2 cup butter, 1 3/4 cups sugar, 1 cup water, and 1 teaspoon vanilla.

Cook until the sugar is completely dissolved, stirring occasionally.

In a separate bowl, combine the cherry pie filling, 1 teaspoon almond extract, and 1/2 cup sugar.

Mix the cherry mixture thoroughly.

Dip each flour tortilla into the sugar-butter mixture, ensuring it's soaked.

Place a spoonful of the cherry mixture onto each soaked tortilla.

Roll up the tortilla like an enchilada.

Place the rolled enchiladas in an oblong baking pan.

Repeat the filling and rolling process with the remaining tortillas.

Pour the remaining sugar-butter mixture evenly over the rolled enchiladas.

Sprinkle the enchiladas generously with sugar and cinnamon.

Bake in a preheated oven at 350°F (175°C) for 45 minutes.

Remove from the oven and let cool slightly.

Serve warm with a scoop of vanilla ice cream.