Whisk eggs and granulated sugar in a large bowl until light and fluffy.

Stir in the melted butter and vanilla extract until well combined.

Sift together the flour, cocoa powder, and baking powder; gradually incorporate into the egg mixture to form a stiff batter.

Preheat a pizzelle iron and lightly grease with oil or non-stick spray.

Place one tablespoon of batter onto each grid of the iron and bake for 30 to 60 seconds according to manufacturer instructions.

Transfer the cooked pizzelles to a flat wire rack to cool completely and become crisp.

In a separate medium bowl, whisk the drained ricotta cheese, powdered sugar, and ground cinnamon until smooth and aerated.

Fold the mini chocolate chips into the ricotta cream.

Spread approximately 2 tablespoons of the ricotta filling onto the flat side of one cooled pizzelle.

Place a second pizzelle on top to form a sandwich and press gently to secure.

Dust with additional powdered sugar if desired and serve immediately to maintain crispness.