Stir together mascarpone cheese, sugar and almond extract.
Cover and chill
In a saucepan over medium heat, combine blueberries, 1/4 cup water, juice and sugar.
Stir gently and bring to a boil.
In a small bowl, mix together the cornstarch and 1/4 cup cold water, gently stir into the blueberry mixture.
Simmer gently until thick enough to coat the back of a metal spoon, about 3 to 4 minutes, remove from heat.
Stir in almond extract and ground cinnamon.