To drain the ricotta, line a fine mesh strainer with cheesecloth. Place the strainer over a bowl and add the ricotta to the strainer. Let the ricotta drain in the fridge over night.
In a mixing bowl, add in the drained ricotta and mascarpone cheese. Give it a stir with a spatula until well combined.
Sift in the powdered sugar and cinnamon into the cheese mixture. Stir with the spatula again until combined.
Add in the mini chocolate chips and stir until combined.
Place the cannoli filling in a piping bag with just a coupler. You can also use a ziploc bag and cut off a corner. Set aside.
In a small microwave safe bowl, add in the melting chocolate and shortening. Microwave in 30 second intervals and stir after each interval. It should take about 3 intervals to completely melted the chocolate.
Dip both ends of the cannoli into the chocolate and place on a piece of wax paper to set up. It should only take a few minutes to set up. If you want to jazz up the shells a bit more, add sprinkles while the chocolate is still wet.
After the chocolate is set up, fill both sides of the cannoli with the filling.