Begin by draining the ricotta cheese to ensure your Cannoli Cookies have the ideal texture. Place the ricotta in a fine mesh strainer over a bowl and let it sit for 30 minutes.

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

In a large mixing bowl, beat the softened butter and granulated sugar together using a stand mixer or hand mixer on medium speed for 3-4 minutes.

Add the eggs one at a time to your butter and sugar mixture, then mix in the drained ricotta, vanilla extract, and orange zest until just combined.

Gradually add the dry ingredient mixture in three parts to the wet ingredients, mixing on low speed until no flour streaks remain.

Gently fold in the mini chocolate chips and chopped pistachios, reserving a few for topping.

Using a cookie scoop or tablespoon, place the cookie dough onto parchment-lined baking sheets, spacing each mound about 2 inches apart. Preheat your oven to 350°F and bake for 12-14 minutes.

After baking, allow the Cannoli Cookies to cool briefly before transferring them to a wire rack. Once completely cool, drizzle with melted chocolate and dust with powdered sugar.