Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this aside.

In a larger bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy.

Beat in the egg and vanilla extract until fully incorporated into the buttery mixture.

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.

In a separate bowl, mix together the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until well incorporated and creamy.

Roll the cookie dough into 1-inch balls, and roll each ball in the cinnamon-sugar mixture to coat.

Place the dough balls on the prepared baking sheet and flatten each ball slightly with the bottom of a glass.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once the cookies are cool, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich it with another cookie.