Dip cones into melted chocolate so the edges are covered and the cone is about 1 inch.

Set cones in a shallow cup to dry or on wax paper.

Whip heavy cream until stiff peaks form.

Mix in the ricotta cheese, powdered sugar and vanilla extract until smooth.

Place the mixture in a piping bag fitted with a star tip, I used a 2D tip.

Fill each cone and tip them with your favorite cannoli topping, and add 1/2 a candied cherry on top.

These are best filled just before serving.

The chocolate on the cones and the filling can be done ahead of time.

Keep filling refrigerated.