Preheat your oven to 350°F (175°C). Grease a mini muffin tin thoroughly.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Roll small portions of dough into 1-inch balls and place them into the prepared mini muffin tin. Press each ball gently to form a small well in the center.

Bake for 10-12 minutes, or until the edges are golden brown.

Remove from the oven and immediately use the back of a spoon or a small measuring cup to press down the centers of each cookie to maintain the cup shape. Let cool completely in the tin before removing.

In a medium bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.

Gently fold in the mini chocolate chips.

Cover and refrigerate for at least 30 minutes to firm up the filling.

Once the cookie cups are fully cooled, spoon or pipe the chilled cannoli filling into each cup. Use a piping bag with a star tip for a decorative touch.

Garnish with a dusting of powdered sugar and sprinkle with extra mini chocolate chips or chopped pistachios, if desired.

Serve immediately or store in the refrigerator until ready to enjoy. These cookie cups are best served chilled.