Add the flour, sugar and salt to the bowl of a processor and pulse to combine. Add the cold butter cubes and pulse until broken up into small pieces, about 8 pulses. Add the egg yolks and marsala and pulse until the mixture starts to clump together, you can add more wine a tablespoon at a time if needed to bring the dough together.

Turn the dough out onto a lightly floured counter and knead for 3-4 minutes or until it forms a smooth and elastic dough. Cover and allow to rest at room temperature for an hour.

While the dough is resting, lay two large pieces of finely woven cheesecloth on top of each other. Place the ricotta in the center, gather the cheesecloth around it, and twist and squeeze the ball to release liquid from the ricotta. (If you don’t have cheesecloth, spread the ricotta onto 4 layers of paper towels and top with another 2 layers. Let it sit for 15 minutes, then scrape off the ricotta.)

Add the drained ricotta, powdered sugar, chocolate chips, vanilla, and cinnamon to a large bowl, then stir together. Cover and chill the filling until you are ready to use it.

Only a lightly floured surface, roll the rested dough to about ⅛-inch-thickness, then cut out eighteen 4-inch circles. You can re-roll scraps if desired, by kneading the scraps back into a ball and letting it rest 10 to 15 minutes before rolling out again. (You can roll the dough by hand or even use a pasta roller to create thin sheets. If using a pasta maker, start on #1 setting, then keep rolling it through as you decrease the thickness until you get to the proper thickness, typically #7.)

Heat the oil in a large pot (5- to 7-quarts) over medium heat and place a deep-fry thermometer in the oil. The oil should be 360°F when you fry so keep an eye on the temperature and adjust heat as needed. Set a wire rack inside a rimmed baking sheet and lay a single layer of paper towels on top of the rack.

As the oil heats up, wrap the circles around your metal cannoli forms and use your finger to wipe some of the reserved egg white where the ends will overlap, then press the ends together. (If you don't seal the cannoli well they will open up in the deep fryer.)

Fry the shells in batches for about two minutes or until deep golden brown. Use a spider or tongs to transfer to the paper towel-lined rack and let the shells drain. Immediately and carefully remove the metal forms. (I like to wear an oven mitt or grab the shell with a paper towel, hold it vertically so the tube is pointing down, and gently press the end of the form onto the wire rack to free it from the shell. Continue wrapping the forms with dough and frying. Let the shells cool completely on the wire rack before filling.

When ready to fill the shells, transfer the filling to a piping bag, snip the tip off and pipe it into the shells. Then, press more chocolate chips or pistachios onto the filling at the ends and dust lightly with powdered sugar.