In a large mixing bowl, whisk together 3 large eggs and ¾ cup of granulated sugar until light and fluffy, about 2-3 minutes. Gradually mix in ½ cup of melted unsalted butter, 2 teaspoons of vanilla extract, and ½ teaspoon of anise extract. Gently fold in 2 cups of all-purpose flour and 1 teaspoon of baking powder until smooth.

Plug in your pizzelle maker and adjust to medium heat. Allow it to heat up for about 5 minutes.

Drop about 1 tablespoon of batter onto the center of each plate. Close the lid and cook for 30-60 seconds, until lightly golden and fragrant. Remove carefully and cool on a wire rack.

In a mixing bowl, combine 1 cup of drained ricotta cheese, ¼ cup of powdered sugar, 1 teaspoon of vanilla extract, ½ teaspoon of cinnamon, and ¼ cup of mini chocolate chips. Blend until smooth and creamy.

Once pizzelle are cool, fill each with the ricotta mixture using a piping bag or spoon without overstuffing.

Dust filled Pizzelle Cannoli with powdered sugar and garnish with crushed pistachios or maraschino cherries if desired. Serve immediately.