If the ricotta looks watery or loose, place it in a fine-mesh strainer set over a bowl, or wrap it in a few layers of paper towel or cheesecloth. Let it drain in the refrigerator for 20–30 minutes so excess liquid can drip off.

While the ricotta drains, remove the mascarpone from the refrigerator and let it sit at room temperature for 15–20 minutes so it softens and will mix smoothly.

In a medium mixing bowl, combine the drained ricotta and softened mascarpone. Using a hand mixer on medium speed (or a stand mixer with the paddle attachment), beat for 1–2 minutes, until the mixture looks smooth and creamy. Scrape down the sides of the bowl once or twice as needed.

Sift the powdered sugar directly into the bowl to avoid lumps. Add the vanilla, ground cinnamon, and sea salt. Start mixing on low speed so the sugar doesn’t puff up, then increase to medium and beat for another 1–2 minutes, until the mixture is light, fluffy, and slightly thick. Taste and adjust sweetness or cinnamon to your liking.

Switch to a spatula. Gently fold in the orange zest (if using) and mini chocolate chips until evenly distributed. Avoid using the mixer for this step so the chips don’t break and the dip stays thick.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours. Chilling allows the flavors to meld and gives the dip a firmer, more cannoli-like texture.

Before serving, give the dip a gentle stir and transfer it to a serving bowl. Garnish with extra mini chocolate chips and a little orange zest or a light dusting of cinnamon, if desired. Arrange your dippers—mini or broken cannoli shells, waffle cone pieces, graham crackers, pizzelles, shortbread, fruit, and pretzels—on a platter around the bowl and serve.