In a large bowl, whisk together flour, sugar, cocoa powder, and salt. Add egg yolks, wine or vinegar, and melted butter. Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll Out the Dough

After chilling, divide the dough into quarters. Roll out one quarter at a time to about 1/8 inch thickness. Cut into circles of about 4-5 inches in diameter.

Fry the Shells

Heat vegetable oil in a deep pot to 350°F (175°C). Wrap each dough circle around a cannoli tube and seal the edges with a bit of water. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Prepare the Filling

In a mixing bowl, combine ricotta cheese, powdered sugar, mini chocolate chips, vanilla extract, and cinnamon. Mix until well combined and smooth.

Fill the Cannoli

Once the shells are completely cooled, carefully remove them from the tubes. Use a piping bag to fill each shell with the ricotta mixture.

Serve

Dust the filled cannoli with additional powdered sugar and serve immediately for the best texture.