Prepare pizzelle cookies using a pizzelle iron, following your preferred recipe. While still warm and pliable, gently roll each pizzelle around a wooden dowel or cannoli mold to shape into tubes. Let cool to hold shape.

In a medium bowl, combine ricotta, powdered sugar, vanilla extract, and cinnamon (if using). Mix until smooth and creamy.

Fold in mini chocolate chips.

Transfer the ricotta filling into a piping bag or a ziplock bag with the corner snipped off.

Just before serving, pipe the filling into both ends of the pizzelle cannoli.

Garnish ends with chopped pistachios and dust with powdered sugar.

Serve immediately to maintain crispness of pizzelle shells.