For the cannoli:
In the bowl of an electric mixer, combine the 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 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 circles using a 5″ (12.5cm) cookie cutter.
With a rolling pin, roll out the cut-out circle into an oval shape.

Grease the outside of the cannoli tubes if they are not non-stick.
Wrap an oval-shaped piece of dough around the tube, overlapping the edges and sealing with a little bit of egg white.
Let it dry for a few minutes.

Heat about 3″ (7.5cm) of vegetable oil in a deep saucepan to 375F (190C).
Prepare a baking sheet lined with paper towels.

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

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

For the tiramisu filling:
In the bowl of an electric mixer, combine all the ingredients and beat until smooth and homogeneous.
Refrigerate until firm.

Assembly:
Just before serving, fill a piping bag with the tiramisu filling and fit with a star tip.
Insert the tip into the cannolo and squeeze gently until the inside is about half full.
Turn the cannolo and fill the other side.

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