In a mixing bowl, mix flour, 1 tablespoon sugar, baking powder and nutmeg. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center.
In a large saucepan combine cherries, raspberries, 1/3 cup sugar, brown sugar, water and cornstarch. Stir in almond extract. Let stand for 20 minutes. Cook and stir until thick and bubbly. Transfer the mixture to an 8x8x2-inch baking dish (2 quart square).
Combine egg whites and skim milk. Add to the flour mixture and stir until dough just clings together. Spoon dough in 6 mounds over the hot cherry filling. Sprinkle with coarse sugar and almonds.
Bake, uncovered, in 400 degree F oven 20 to 25 minutes or until a toothpick inserted into topping comes out clean.