In a large bowl, combine the flour, granulated sugar, cocoa powder, and salt. Add the softened butter and mix until crumbly. Stir in the egg and wine or vinegar until a dough forms. Knead the dough on a floured surface until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll out each piece as thin as possible, about 1/16 inch thick. Cut into circles using a 4-inch round cutter.

Fry the Shells

Heat the oil in a deep pot to 350°F (175°C). Wrap each dough circle around a cannoli form, sealing the edges with a bit of water. Fry until golden brown, about 2-3 minutes. Remove and let drain on paper towels. Carefully remove the forms after a few minutes.

Filling

Prepare the Filling

In a mixing bowl, combine the ricotta cheese and powdered sugar, mixing until smooth. Stir in the Marsala wine, ground cinnamon, and chopped dark chocolate. Mix until well combined.

Fill the Cannoli

Using a piping bag or a spoon, fill each cooled cannoli shell with the ricotta filling, making sure to fill both ends.

Garnish

Sprinkle the tops of the filled cannoli with chopped pistachios and garnish with edible flowers before serving.