Preheat oven to 180ºC . In small bowl, mix together 2 Tablespoon granulated sugar and cinnamon. Melt 4 Tablespoon butter. Brush melted butter on both sides of tortillas. Sprinkle cinnamon-sugar on 1 side. Stack tortillas on top of one another, sugared sides up, and cut the stack into 10 to dozen wedges. Place tortilla wedges. Place tortilla wedges, sugared sides up, in a single layer on buttered baking sheets. Bake dozen to 14 minutes or till tortilla wedges are crisp and golden brown. Meanwhile, in a medium saucepan, combine cream, remaining half cup granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil 5 minutes, stirring occasionally, till slightly thickened. Remove from heat; stir in vanilla. Transfer half of mixture to a bowl. Add chocolate and stir till melted. To remaining mixture, stir in remaining 1 Tablespoon butter. Let both sauces cool to lukewarm. To assemble nachos, scatter tortilla pieces in single layer over a large serving platter. Drizzle some chocolate sauce and caramel sauce over tortilla and sprinkle about 3 Tablespoon nuts on top. Repeat layer until all ingredients are used. Serve immediately.