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

In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

Beat in the egg, 1/2 cup drained ricotta cheese, vanilla extract, and orange zest until well combined.

In a separate bowl, whisk together flour, baking soda, salt, and 1/2 teaspoon ground cinnamon.

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

Drop rounded tablespoons of dough onto prepared baking sheets, spaced 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.

Transfer cookies to a wire rack to cool completely before topping.

To prepare the filling, whisk the 1 cup strained ricotta, powdered sugar, and 1/4 teaspoon cinnamon until smooth and aerated.

Pipe or dollop the ricotta filling onto the center of each cooled cookie.

Garnish with mini chocolate chips and chopped pistachios immediately before serving.