Place Ricotta cheese in cheese cloth or in a sieve over a bowl and refrigerate for 24 hours. It has to drain as long as possible to remove excess moisture.

Remove from fridge and with a spatula over a clean bowl push the ricotta through the sieve (remove from cheesecloth and place in a sieve). This will make it nice and creamy, add sugar a little at a time and taste until desired sweetness (I used 1/2 cup of sugar you may want more or less). Fold in chocolate chips.

Place filling in a pastry bag with a large tip and fill tarts, make sure to fill tarts just before serving. You could also fill tarts using a spoon. Top with powdered/icing sugar or extra chips if desired. Enjoy!

In a medium bowl whisk together flour, sugar, cocoa and cinnamon, make a well in the middle and add butter, egg and wine mixing with a fork. Bring it together to form a dough. Wrap in plastic and refrigerate for 20 minutes.

Pre-heat oven to 350°, lightly grease and flour 15 cannoli tubes or even mini tarts. Or make your own tubes with rolled up pieces of foil.

Roll dough out very thin** and cut with a round cookie cutter (medium size) to fill muffin tins, prick the bottom of the tarts with a fork a couple of times, then top each tart with a square of parchment paper and fill with dry beans.

If using cannoli tubs, wrap the pastry so that it overlaps and seal by brushing with a little egg white (beat slightly).

Bake for approximately 15 minutes or until pastry is golden. Let cool completely before coating or dipping with chocolate and nuts.

Break chocolate into pieces and melt (either microwave or place chocolate in a small bowl and place over a small pot of boiling water make sure water does not touch bowl with chocolate).

Let cool a little then coat each tart with chocolate. Set aside to harden.