In food processor, puree strawberries with syrup and 1/3 cup apricot preserves until smooth. Cover; refrigerate until serving.
In small bowl, with electric mixer, beat cream cheese until fluffy, about 2 minutes. Stir in ricotta cheese, remaining 1/3 cup apricot preserves, the almond extract and chocolate until blended. (Filling can be used immediately or refrigerated overnight.)
Fill crepes just before serving. With short side facing you, spread bottom half of each crepe with generous 1/4 cup ricotta filling, leaving small border around edges. Fold top half of crepe down over filling, so edges meet. Fold crosswise in half, slightly at diagonal so edges dont line up.
Place confectioners sugar in small fine-mesh strainer. Spoon 3 tablespoons strawberry sauce onto each of 8 dessert plates. Place crepe on each plate. Dust with confectioners sugar. Spoon melted chocolate, if using, into small plastic food-storage bag; snip off corner. Pipe over crepes. Garnish with berries.