First Step: Prepare the Cannoli Shells

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This will allow the oven to come to temperature while you prepare the dough.
2. Prepare the Dough: Unroll the crescent roll dough (or puff pastry dough) and separate it into individual triangles. If you are using crescent roll dough, gently press the seams together to form a solid sheet of dough.
3. Cut the Dough: Cut the dough into squares that will fit into the wells of a mini muffin tin. You should aim for about 3-inch squares, but this will depend on the size of your muffin tin. Each square will be placed into the muffin tin to form a shell.
4. Brush with Butter: Brush the dough squares with the melted butter, and then sprinkle with cinnamon and granulated sugar. This will create a slightly sweet and spiced flavor for the shells.
5. Bake the Shells: Place the dough squares into the mini muffin tin, gently pressing the corners down to create little cups. Bake the dough for about 10-12 minutes, or until golden brown and crispy. Remove from the oven and let them cool completely in the tin.

Second Step: Prepare the Cannoli Filling

1. Drain the Ricotta: Place the ricotta cheese in a fine-mesh strainer or cheesecloth and let it drain for about 10 minutes to remove any excess moisture. This step is crucial to ensure that your filling isn’t too runny.
2. Mix the Cheeses: In a large mixing bowl, combine the drained ricotta cheese and mascarpone cheese. Use a hand mixer or whisk to blend them until smooth and creamy.
3. Add the Sweeteners and Flavorings: Add the powdered sugar, vanilla extract, cinnamon, and orange zest to the cheese mixture. Stir well until everything is fully incorporated and smooth.
4. Fold in the Chocolate Chips: Gently fold in the mini chocolate chips. You can adjust the amount depending on how much chocolate you like in your filling.
5. Chill the Filling: Refrigerate the cannoli filling for at least 30 minutes to help it firm up and make it easier to pipe into the cannoli cups.

Third Step: Assemble the Mini Cannoli Cups

1. Fill the Cups: Once the cannoli shells are completely cooled, carefully remove them from the muffin tin. Use a piping bag or a spoon to fill each shell with the ricotta filling. If you’re using a piping bag, you can snip off the end and pipe the filling into each cup to make the process easier and cleaner.
2. Garnish the Cannoli Cups: Once filled, sprinkle the tops of the mini cannoli cups with extra mini chocolate chips, and if desired, garnish with chopped pistachios, maraschino cherries, or candied orange peel for an extra touch of color and flavor.
3. Dust with Powdered Sugar: Before serving, dust the mini cannoli cups with powdered sugar to give them a polished look and a sweet finish.
4. Serve and Enjoy: Serve these mini cannoli cups immediately or store them in the fridge until you’re ready to serve them. They’re best enjoyed within a few hours, but they will keep in the fridge for up to 24 hours.