Preheat non-stick skillet to medium heat. In a bowl, combine sour cream and 2 Tbsp honey.
Slice French bread in 1” slices, then slice each slice ¾ of the way through.
In a bowl, combine fruit and water and let sit for 5 minutes; drain.
In small processor, blend berries, 3 Tbsp honey and cream cheese until creamy. Spoon 2 Tbsp cream cheese mixture in bread pockets. Spread 1 tsp sour cream mixture on each side of bread pocket. Place in skillet and cook like a grilled cheese sandwich, turning to brown each side.
Serve warm.