For the cobbler crust: Mix together the flour, sugar and salt. Cut in the shortening with your hands or a pastry cutter to get it evenly distributed with your dry ingredients. The mixture should look like coarse cornmeal. Just get it evenly distributed.
Pour the water in and stir long enough to make a ball. Divide in half, and roll into 2 sheets to fit a 9- by 13-inch pan.
Preheat the oven to 350 degrees F.
For the filling: Place the peaches in large saucepan with the butter. Mix together the sugar, flour, chili powder, cinnamon, almond extract, vanilla extract and salt, and then stir into the peaches and butter. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Gently stir in the whisky and cook for another 15 minutes to 20 minutes. Allow to cool completely.
For baking and assembling: Place one sheet of cobbler dough into the bottom of a 9- by 13-inch pan. Pour the cooled filling into the pan over the dough and dot the top with the butter. Place the second sheet of cobbler dough on top of the filling. Brush the top with whole milk and sprinkle with a bit of cinnamon and sugar. Cut a few holes in the dough to allow the steam out as it bakes.
Bake until the top is golden brown, 45 minutes to 1 hour. Serve warm with whipped cream.