Place spelt in a medium saucepan. Cover with water to 2 inches above spelt; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain. Place spelt in a food processor; process 45 seconds or until spelt resembles coarse meal.
Preheat oven to 275°.
Combine spelt, milk, sugar, salt, cardamom, and vanilla in a 2 quart-casserole coated with cooking spray. Bake at 275° for 3 1/2 hours, stirring every hour to prevent a skin from forming. Let stand 5 minutes. Sprinkle with cinnamon. Serve warm or chilled.