Begin by draining excess liquid from the ricotta cheese. Place it in a fine-mesh strainer over a bowl and let it sit for 30 minutes.

In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg.

In a large mixing bowl, beat the softened butter and sugar together for about 3-4 minutes until light and fluffy.

Add the eggs one at a time into your butter and sugar mixture, mixing well after each addition.

Gently mix in the drained ricotta cheese, vanilla extract, and orange zest until just combined.

Gradually add the dry ingredient mixture into the wet mixture while mixing on low speed.

Using a spatula, gently fold in the mini chocolate chips and chopped pistachios into the dough.

Using a cookie scoop, portion out the dough onto a parchment-lined baking sheet, spacing each mound about 2 inches apart.

Preheat your oven to 350°F (175°C) and bake the cookies for 12-14 minutes until lightly golden around the edges.

Once baked, let the cannoli cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.