Preheat the 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.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well mixed.

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

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

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

Place the 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.

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

Once cooled, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich with another cookie.