Strain the ricotta. Place it in a cheesecloth or fine mesh sieve, twist to create a pouch, and squeeze tightly to remove excess liquid.

In a medium bowl, combine the strained ricotta with powdered sugar, cinnamon, and ¼ cup of mini chocolate chips. Mix until smooth and creamy.

In a stand mixer, beat the softened butter until light and airy. Gradually add in the granulated and brown sugars, mixing until pale and fluffy.

Beat in the eggs one at a time along with the vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix on low until just combined.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into balls about the size of a tablespoon.

Fill each cookie well with about 1 tablespoon of the ricotta filling.

Cover the baking sheet and place in the refrigerator for approximately 30 minutes.

Bake the cookies for about 14 minutes until edges are lightly golden and centers are soft but set.

Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving.