Sprinkle gelatin over 1 cup whole milk in a small saucepan; let stand 10 minutes. Cook over medium-low heat 5 minutes or until gelatin dissolves, stirring constantly with a whisk. Increase heat to medium, and add sugar and cinnamon; cook, stirring constantly, until sugar dissolves, about 2 minutes. Remove from heat; gradually stir in remaining 1 cup whole milk, 1 cup sweetened condensed milk, vanilla, and almond extract. Pour 1/2 cup panna cotta into each of 6 stemmed glasses; cover and chill overnight.
Spoon about 1 tablespoon blueberries and about 1 tablespoon raspberries over each serving. Let stand at room temperature 5 minutes before serving.
Panna cotta (PAHN-nah KOH-tah), or "cooked cream," is a traditionally molded and chilled dessert that's popular throughout Italy.