1 1/2 c. (12 oz.) ricotta cheese, well chilled
1/4 c. (4 oz.) sifted confectioners' sugar
1/4 c. (2 oz.) mini bitter-sweet chocolate chips
1 1/4 tsp. vanilla
1/2 tsp. cinnamon

Mix ricotta cheese with a wooden spoon then lightly hand mix with the confectioners' sugar, vanilla and cinnamon. Add chocolate chips. Refrigerate mixture until you are ready to fill shells. Sprinkle top with powdered sugar. You can fill shells early, but do not leave filled shells overnight; the shells will become soft. For best results: Mixing bowl should be cold. Use a dull, flexible knife to fill the shells.

You can add more confectioners' sugar if you like the filling sweeter.

6 Cannoli shells may be purchased at Italian Grocery Store.