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

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until well blended.

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

In a separate bowl, stir together the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips.

Roll the dough into 1-inch balls and coat each ball in a cinnamon-sugar mixture.

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

Bake for 10-12 minutes, or until the edges are lightly golden and your kitchen smells wonderful.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

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