12 oz. whole milk ricotta cheese, drained

½ cup confectioner sugar, sifted

¼ tsp. vanilla extract

2 oz. bittersweet mini chocolate chips

1 dash of cinnamon

2 – 15.5 oz. Ferrara Rum Baba Cakes, drained

¼ cup hazelnut-chocolate spread

For Cannoli Cream:

In a large bowl, carefully mix ricotta and confectioner sugar. Add vanilla, chocolate chips, and cinnamon. Mix thoroughly, and refrigerate for 1 hour.

Filling Baba Cakes:

Cut a slit, lengthwise, on each baba cake ¾ of the way through. Place cannoli cream in piping bag; fill each cake until cream is even with top of baba cake. In a separate piping bag, top cake with desired amount of hazelnut spread.

**Substitute piping bag by cutting small hole in corner of a Ziploc bag**