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Combine the 4 cups blackberries and the water in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, 4 to 5 minutes or just until berries are softened and color turns to a bright maroon, stirring occasionally. Remove from the heat; cool slightly.
Pour blackberry mixture into a blender or food processor; cover and blend or process until smooth. Press pureed berries through a fine-mesh sieve; discard seeds. Whisk together strained berries, yogurt, honey and snipped mint in a medium bowl. Cover and chill for at least 4 hours or up to 24 hours.
Freeze the yogurt mixture in a 1-1/2-quart ice cream maker according to the manufacturer's directions. Transfer to an airtight container; cover. Freeze at least 2 hours or up to 4 hours before serving. Let stand at room temperature 5 minutes before serving.
Meanwhile, coat a small skillet with cooking spray. Add almonds; spread to an even layer. Coat almonds lightly with cooking spray. Sprinkle with cinnamon and ginger. Toss to coat. Cook over medium heat 3 to 4 minutes or just until almonds are toasted, stirring occasionally. Remove from heat; cool completely.
Cut each waffle into six wedges. To serve, scoop frozen yogurt evenly into six serving bowls. Add three waffle wedges to each bowl. Sprinkle with almonds. If desired, garnish with additional blackberries and mint leaves.