Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.

In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy.

Add one large egg and 1 teaspoon of vanilla extract to the creamed butter mixture. Mix until well combined.

Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.

In a separate bowl, combine 1 cup of ricotta cheese, 1/2 cup of powdered sugar, 1 teaspoon of cinnamon, and 1/4 cup of mini chocolate chips. Mix until smooth.

Scoop out tablespoons of the cookie dough and roll them into 1-inch balls. Roll each ball in a mixture of granulated sugar and cinnamon.

Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden.

Remove the baking sheets from the oven and let the Cannoli Cookies cool for about 5 minutes.

Once the cookies are completely cool, spread a generous amount of the ricotta filling on top of one cookie and sandwich it with another cookie.