Drain figs well and put them into a bowl.
Measure out 1/2 cup of the fig syrup and combine it with cinnamon, vanilla, brandy and sherry.
Pour over figs.
Cover and let stand in refrigerator several hours or overnight, stirring occasionally.
Spoon some of figs and a little of the syrup into each of 6 sherbet glasses.
Pour a small amount of heavy cream over each serving and sprinkle generously with almonds.