In a food processor, pulse together the cream cheese, ricotta, hazelnuts, strawberries, honey, orange zest and salt until just combined and slightly chunky. Spread about 1/4 cup of the mixture on 4 slices of brioche. Top with the remaining slices to make sandwiches.
Mix the sugar and cinnamon in a small bowl.
Heat a large nonstick skillet over medium heat. (Alternatively, use a panini press.) Spread each sandwich on both sides with 1 tablespoon butter, and then sprinkle with the cinnamon sugar.
Place the sandwiches in the skillet and cook until golden brown and caramelized, 2 to 3 minutes per side.
Wait 1 minute before cutting the sandwiches in half. Serve immediately.