3 lbs. Ricotta
3/4 c. sugar
1/4 c. creme de cocoa
1/4 c. mini chocolate bits
1/4 tsp. cinnamon
1/2 pt. heavy cream
3 pkgs. lady fingers
1/4 tsp. orange rind
1/4 tsp. lemon rind
Chopped pistachios

Beat Ricotta until smooth, add sugar and creme de cocoa. Blend in chocolate bits, lemon and orange rind and cinnamon. Whip heavy cream until a stiff peak is formed. Fold into Ricotta mixture. Line the bottom and sides of a well greased 9 inch spring form pan with lady fingers. Place 1/2 of mixture into the pan. Layer with lady fingers and add remaining mixture. Refrigerate overnight.