Drain the ricotta to perfection, squeezing it in a cloth. Then, transfer the drained ricotta into a bowl and combine it with sugar. Use a blender to create a smooth and velvety mixture, ensuring there are no lumps.

Add the chocolate chips and thoroughly mix them in. Place the mixture in the refrigerator for a minimum of 4 to 5 hours.

Sift the flour and cocoa together.

Use an electric whisker to combine strutto (or butter), sugar, vanilla, cinnamon, and salt until smooth and fluffy. Add 1/2 beaten egg and continue mixing to combine everything.

Gradually add the sifted flour and cocoa, alternating with wine vinegar and Marsala, until all the ingredients are used up and you have a workable and compact dough. If needed, sprinkle with a pinch of flour.

Cover with plastic wrap and let it rest in the refrigerator for at least 1 hour.

After the indicated time has passed, divide the dough into 3-4 parts. Roll it out very thinly to a thickness of 2-3 mm using a pasta machine (or by hand with a rolling pin). You will need to fold the dough onto itself several times, adding flour between each fold until you obtain a compact sheet that doesn't stick anymore!

Divide the sheet into squares of about 10 x 10 cm. Be careful that the square size should be as big as the aluminum cylinder; it shouldn't protrude, otherwise, you will have difficulty removing it after cooking! If you are using smaller cylinders, naturally, you will make squares of 7-8 cm.

Place the cylinder in the center of each square, brush with the remaining beaten egg, and seal the cannoli by folding the other flap over the egg. Make all the shells of your Sicilian cannoli in this way.

Place in the refrigerator for at least 1 hour. This step in the fridge is crucial! The cylinders need to be cold to withstand the high frying temperature!

Heat the frying oil in a small deep saucepan. Fry one shell at a time. It should take about 1 minute, flipping it a couple of times. You will see it immediately rise to the surface and fill with bubbles.

Drain on paper towels and remove the cannula immediately! If you wait too long, they will get stuck! Allow the ready shells to cool and cook the rest!

When the shells are ready and completely cooled, fill the cannoli with ricotta cream and chocolate chips. Fill one side first, then the other.

Finish by adding crushed nuts, chocolate chips, candied orange peel, and candied cherries on top of the cream. Dust with powdered sugar and serve!