Heat your oven to 375ºF.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla. Stir in the flour, cocoa powder, baking soda, and salt until a thick dough forms.

Using a cookie press fit with a flower shaped disc, pipe the cookie dough onto an ungreased baking sheet (alternatively, form the cookies by dropping teaspoons of dough onto the baking sheet, then press down on the tops to flatten them slightly.)

Bake 8-10 minutes, or until set. Let cool completely.

To make the filling, mix together the ricotta, sugar and vanilla bean paste until smooth. If desired, fold in mini chocolate chips. Refrigerate 15 minutes, or until ready to use.

To assembly the sandwiches, place 1 teaspoon of cannoli filling onto a cookie. Top with a second cookie.