1. **Prepare the Shells:**

– In a bowl, whisk together flour, sugar, salt, and cocoa powder.

– Add butter and egg yolk, mixing until crumbly.

– Gradually add Marsala wine, kneading until a smooth dough forms.

– Wrap the dough in plastic wrap and let it rest for 30 minutes.

– Roll out the dough thinly and cut into 4-inch circles.

– Wrap each circle around a metal cannoli tube, sealing the edges with a little beaten egg white.

2. **Fry the Shells:**

– Heat vegetable oil in a deep pan to 375°F (190°C).

– Fry the cannoli shells in batches until golden brown and crisp, about 2 minutes.

– Remove and drain on paper towels. Let them cool before removing from the tubes.

3. **Prepare the Filling:**

– In a bowl, mix ricotta, powdered sugar, vanilla extract, cinnamon, and orange zest.

– Fold in mini chocolate chips and chopped pistachios, if using.

– Transfer the filling to a piping bag and refrigerate for 30 minutes.

4. **Assemble the Cannoli:**

– Pipe the ricotta filling into both ends of each cooled shell.

– Garnish with additional chocolate chips, pistachios, or candied fruit.

– Dust with powdered sugar before serving.

5. **Serve immediately for the best texture.**