Grease a 9x13 inch baking dish. In a small saucepan, combine water, butter and 1/2 cup sugar and bring to a boil over medium high heat.
Take a tortilla and place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in prepared baking dish. Pour hot butter liquid over enchiladas making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
Preheat oven to 375 degrees. Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl; then sprinkle over top of enchiladas.
Bake in preheated oven for 35 to 40 minutes or until outside edges of tortillas are golden brown. Let cool slightly before serving. Place scoop of ice cream on top of each enchilada when serving. Makes 5 servings. Enjoy!