Place the ricotta cheese in a fine sieve set over a mixing bowl. Using the back of a wooden spoon, push the cheese through the strainer. With a flexible spatula, scrape any cheese from the outside of the sieve and add it to the bowl. Add to the ricotta all the remaining ingredients except the cocoa and pistachios, mixing until the Cannoli Cream is well-blended and lightly colored by the cinnamon, 1 minute. Cover the Cannoli Cream and refrigerate for 30 minutes to allow the flavors to meld and the pudding to thicken, or up to 24 hours.

To serve, divide the Cannoli Cream into each of 6 stemmed glasses. Top with a sprinkling of cocoa, and 2 teaspoons of the chopped pistachios.