Lay a filo sheet on a clean surface and brush with butter. Lay another sheet, overlapping slightly to 1 side, so you have a rectangle about 45 cm wide. Keep repeating layers, alternating from one side of rectangle to the other, brushing with butter, until all filo sheets have been used. Spread ricotta mixture on filo rectangle, leaving a 5 cm border. Top with cherries and raspberries. Sprinkle over breadcrumbs.