• Preheat the Oven: Preheat the oven to 425°F (220°C).

Prepare the Pie Crusts:

• Lightly flour a work surface and unroll the pie crusts. Sprinkle both of the pie crusts with turbinado sugar and cinnamon. Gently roll a rolling pin over the top to press the sugar and cinnamon into the dough. Using a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. You may need to re-roll the scraps and cut out more circles until you have 48 circles.

Bake:

• Bake the crusts for 10 minutes, or until they are golden brown. Allow the cannoli cups to cool completely in the pans (about 15 minutes) before removing them to a wire rack to cool completely.

Prepare the Filling:

• In a large mixing bowl, beat the ricotta, powdered sugar, granulated sugar, zest, and vanilla extract with an electric mixer on medium speed until creamy. Transfer the filling to a 1-gallon zip-top resealable bag and refrigerate until ready to serve.

Assemble the Cannoli Cups:

• Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe approximately 1 tablespoon of filling into each cooled pastry cup. Sprinkle the filled cups with mini chocolate chips or chopped pistachios and dust with powdered sugar.
• Serve: Serve the cannoli cups immediately for best taste and texture