Preheat oven to 400°.
Lightly brush both sides of each tortilla with melted butter.
In a small bowl, stir together sugar and ⅛ teaspoon cinnamon; sprinkle over tortillas.
Cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely.
To serve, divide tortilla wedges among six dessert plates. Top with raspberries and/or blackberries and sour cream mixture. Sprinkle with almonds and grated chocolate.