The Cannoli:
In the bowl of an electric mixer or food processor, combine flour, sugar, cocoa, cinnamon, and salt.
Add the oil, vinegar, and enough wine to make a soft dough.
Transfer the dough to a lightly floured surface and knead for about 2 minutes, until it becomes smooth and homogeneous.
Form the dough into a ball.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Cut the dough in half.
Keep the remaining dough covered while you work.
Lightly flour the work surface and roll out the dough as thinly as possible: about 1/16″ to 1/8″ (0.15cm to 0.3cm) on a surface of 13″ x 18″ (33cm x 45.5cm).
Cut out 5″ (12.5cm) circles.
Using a rolling pin, roll the cut-out circle into an oval shape.

If the cannoli tubes are not non-stick, brush the outside with oil.
Roll an oval-shaped piece of dough into a tube, starting from the long side, and seal the edge with a little bit of egg white. Press well to seal.
Let it sit for a few minutes until the egg white is dry.

In a deep saucepan with a heavy bottom, pour enough oil to reach a depth of 3″ (7.5cm). Heat the oil to 375F (190C) and prepare a baking sheet lined with paper towels.

Carefully place the cannoli tubes in the hot oil and fry until golden, about 2 minutes, turning them to cook evenly.

Remove the cannoli from the oil with a slotted spoon and drain on paper towels.
Repeat the process with the remaining tubes.
Let the cannoli cool completely on paper towels before filling.

Ricotta filling:
Place a sieve in a bowl and line it with cheesecloth.
Pour the ricotta cheese into the cheesecloth. Tie the cheesecloth and place a small plate on top. Place a heavy object on the plate and let it drain overnight in the refrigerator.

In the bowl of an electric mixer, beat the ricotta cheese until smooth. Add the powdered sugar, cinnamon, and vanilla, and mix until smooth. Add the chocolate, orange peel, and pistachios.
Refrigerate until firm. (The filling can be made up to 24 hours before filling the shells. Just cover and refrigerate).

Assembly:
Just before serving, fill a piping bag fitted with a star tip with the ricotta filling.
Insert the tip into the cannolo and press gently until the interior is half-filled.
Turn the cannolo and fill the other side.

Dip the ends of the cannoli in chopped pistachios or grated chocolate.