In a small bowl, whip cream with powdered sugar and almond extract; set aside.
Place peach halves, hollow side up, in small, individual bowls.
Fill each hollow with 1 teaspoon of the almonds, then evenly distribute raspberries and their liquid over almond-topped peach halves.
Top each with 2 or 3 tablespoons of the flavored cream.
Sprinkle tops with remaining almonds.