In large bowl, beat cream cheese with 1/2 cup chocolate hazelnut spread until thoroughly combined.
Divide cream cheese mixture evenly among tortillas and spread to edges. Sprinkle with half of sliced strawberries and fold each in half like a book. Brush tops with melted butter and sprinkle with cinnamon sugar. Broil 3-5 minutes or until quesadillas are crispy. Cool quesadillas on pan on cooling grid 5-6 minutes.
In small bowl, microwave remaining 1/2 cup chocolate hazelnut spread 20-30 seconds or until melted.
Cut each into 3 pieces and sprinkle with remaining sliced strawberries. Drizzle with chocolate hazelnut spread. Serve warm.