1) For blueberry sauce, combine blueberries, water, sugar, and cinnamon in a medium pot over medium heat. Cook until steaming and sugar is dissolved. If berries are frozen, continue to cook until they are thawed and almost bursting. Then remove from heat and let cool.
2) Stir together yogurt and honey.
3) In jars, layer in blueberry sauce, then about 1/4 cup of yogurt, then more blueberry sauce, then another 1/4 cup of yogurt. Top with slivered almonds and screw on the lid. Repeat with all the jars.
Store jars in the fridge. They will keep fine for 1-2 weeks.