Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

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

In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.

Gradually add the dry ingredients to the creamed mixture, stirring gently until just combined.

In another bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until creamy.

Scoop cookie dough and roll into 1-inch balls, coating each in a mix of granulated sugar and cinnamon, then flatten slightly on baking sheets.

Bake for 10-12 minutes until edges are golden brown. Cool for a few minutes on sheets before transferring to a wire rack.

Once cool, spread ricotta filling on the flat side of one cookie and top with another cookie.

Dust with powdered sugar before serving.