1.  Lightly oil a skillet larger than the tortillas and set on medium heat.

2.  While pan is heating, in a small bowl mix together a spoonful of the cottage cheese, a spoonful of cream cheese, and cinnamon to taste, mixing until creamy.

3.  Stir in some raisins and chopped pecans. Set aside.

4.  Cook 1 tortilla until lightly crisp on both sides. Remove and add a second tortilla.

5.  While that is crisping, spread the hot tortilla with the cream cheese/raisin/pecan mixture. Top with the second crisp tortilla.

6.  With a long knife, cut straight down in an X pattern making four pie-shaped slices.

7.  Serve each slice drizzled with a little honey and chocolate syrup. Dust with powdered sugar and serve with a dollop of whipped cream and fresh fruit.