Preheat oven to 375°F. Lightly spray two 24 cup mini muffin pans with cooking spray and set aside.

Add 8 oz ricotta cheese to a cheesecloth (or a fine mesh sieve), and squeeze out the excess water. For a sieve, gently press down with a rubber spatula to remove the water.

To a mixing bowl, add the drained ricotta, 4 oz cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon lemon zest, and 2 teaspoon lemon juice.

Use a hand mixer to beat until combined and creamy. Then use a rubber spatula to fold in ½ cup mini chocolate chips.

Cover and refrigerate.

On a lightly floured surface, roll out 2 store-bought pie crusts. Use a 2 inch round cutter (like a cookie cutter or biscuit cutter - or even the rim of a drinking glass), to cut out circles from the crust.

Gently press each circle into the muffin pan, forming a cup shape.

Use a pastry brush to coat the insides of the cups with 1 large egg that's been beaten with a fork.

Combine 2 tablespoon granulated sugar and 1 teaspoon ground cinnamon and sprinkle over the cups.

Bake in preheated oven for 10-12 minutes, until golden brown and crispy.

Remove from oven and let cool completely in the pan before removing.

Once the pie crusts are cooled, fill each cup with the ricotta filling (by using a piping bag or small spoon).

Add a few extra chocolate chips to each cannoli cup and dust with powdered sugar. Serve and enjoy!