Begin by pulsing the cannoli shells or graham crackers in a food processor until they reach a coarse crumb texture. Transfer the crumbs to a mixing bowl, then combine them with sugar and melted butter until well-coated. Press this mixture firmly into the bottom and up the sides of a greased 9-inch pie plate. Chill the crust in the refrigerator for about 1 hour to firm it up.

While the crust chills, prepare the creamy filling. In a mixing bowl, beat the softened cream cheese and confectioners' sugar together until smooth and fluffy. Add the orange zest and ground cinnamon, blending until fully incorporated. Gently mix in the ricotta, vanilla, and optional rum extract until cohesive and creamy.

Carefully fold in the miniature semisweet chocolate chips into the cream mixture to maintain the light and fluffy texture.

Pour the filling into the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until it sets completely.

Remove from the refrigerator and sprinkle chopped pistachios on top for garnish. Slice into pieces and serve chilled.