Place the strained ricotta cheese in a large mixing bowl and beat with a hand mixer or stand mixer until smooth and creamy.

Add the mascarpone cheese, sifted powdered sugar, vanilla extract, and cinnamon to the bowl.

Beat the mixture on medium speed for 2 to 3 minutes until the consistency is light and fluffy.

Using a rubber spatula, gently fold in the mini semi-sweet chocolate chips until evenly distributed.

Transfer the dip to a serving bowl and garnish with chopped pistachios.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the texture to firm up.