Combine ricotta and powdered sugar and beat for about 5 minutes on high, until fluffy and smooth. Add cinnamon and beat for another minute.

Mix in chocolate chips.

Place filling into a piping bag attached with a large round tip, and refrigerate for 20 minutes.

At this point, if you would like, dip the edges of your shells into chocolate and roll in chopped nuts.

Pipe the filling into the shells, drizzle with chocolate (if desired) and sprinkle with powdered sugar. Serve immediately.

This filling recipe will make about 15 cannolis.