Add <quantity>150<unit>g</unit></quantity> of all-purpose flour, <quantity>1<unit>tbsp</unit></quantity> of bitter cocoa powder, and <quantity>1<unit>tbsp</unit></quantity> of white sugar to a bowl. Mix to combine

Add <quantity>30<unit>g</unit></quantity> of butter and mix until you obtain a coarse texture

Season with salt and cinnamon powder to taste

Add <quantity>70<unit>ml</unit></quantity> of sweet wine and mix until you obtain a rough dough

Knead vigorously on a clean work surface until you obtain a smooth and elastic dough ball

Return the dough to the bowl and cover with a lid. Place in the refrigerator for 30m to relax the dough

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Roll out the dough with a rolling pin until it is <quantity>1<unit>mm</unit></quantity> thick

Punch the dough with an <quantity>8<unit>cm</unit></quantity> ring cutter

Brush the disks with sunflower oil

Roll the disk over a cannoli mold to wrap it. Press well at the joint to seal

Place the cannoli on a baking tray

Bake the cannoli for 15m until pale and crunchy

Add <quantity>350<unit>g</unit></quantity> of ricotta and <quantity>½<unit>cup</unit></quantity> of white sugar to a bowl. Whisk until lump-free and the sugar is completely dissolved

Place the ricotta filling in a piping bag

Remove the cannoli mold once the cannoli are at room temperature

Fill the cannoli just before serving by inserting the piping bag tip and pressing the ricotta filling to the edge. Repeat on the other side

Garnish with chopped chocolate and hazelnuts, and sprinkle powdered sugar to taste. The baked cannoli is ready

Buon appetito. Enjoy!