2 lbs. ricotta
2 c. powdered sugar
1/2 c. semi-sweet chocolate pieces or grated sweet chocolate
2 tbsp. citron
10 candied cherries, finely chopped
1/2 tsp. cinnamon

In a large bowl beat ricotta and powdered sugar and chocolate; citron, cherries and cinnamon. Beat until blended. Refrigerate overnight.

CANNOLI SHELL:

2 1/2 - 3 c. flour
2 tbsp. sugar
1 egg yolk
1/4 tsp. cinnamon
3/4 c. sherry or port wine
oil for deep frying

Sift flour, sugar and cinnamon on board, make well, fill with wine, blend in flour. When stiff enough to handle, work for 15 minutes. Refrigerate 3 hours. Roll out to paper thin. Cut out round 5-inch circles. Wrap around finger or a clean dowel and brush edge with egg yolk; press to form a seal.

Fry until golden brown, remove gently and fill cannoli shells. Tip: Oil should be hot enough to brown a 1-inch bread cube in just under 1 minute.