Make the cinnamon sugar chips. Preheat your oven to 350 degrees. Stack the flour tortillas and slice them into eight triangles, like a pizza. I actually use a pizza cutter for this job. Spread the triangles in single layers on two baking sheets lined with foil.
2. Spray the tortillas with a light coating of cooking spray. Stir together cinnamon and sugar, and sprinkle lightly over the tortillas. Bake each tray for 8 minutes.
3. While the chips are baking, prepare the toppings. Stir together diced strawberries, sugar, and balsamic vinegar. Set aside. In another bowl, mix sour cream, Cool Whip, sugar, and cinnamon. Cover and refrigerate until it's time to use the cream mixture.
4. When the chips are done, allow them to cool completely before assembling your nachos. You can make all of the components a day ahead, and store in airtight containers until serving time. Strawberries and cream should be refrigerated.
5. Assemble the nachos. Place the chips on a serving tray, being careful not to have too many overlapping. Use a spoon to drop small dollops of the cream mixture all over the chips. You want the cream to stay in blobs, rather than spreading it around. Start piling strawberries onto the chips in an even layer, being careful not to pick up too much of the liquid in the bowl. Too much liquid with the strawberries will give you soggy chips in no time!
6. Top with shaved chocolate and slivered almonds, and enjoy!