In a large mixing bowl, combine flour, sugar, salt, and cocoa powder (if using). Add cold butter and mix until the mixture resembles coarse crumbs.

1. Add egg, white wine (or Marsala), and vinegar. Mix until dough begins to come together. Add more wine if dough is dry. Knead on a floured surface for about 5 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
2. For the filling: In a large bowl, combine ricotta, powdered sugar, vanilla, and cinnamon (if using). Mix until smooth, then stir in chocolate chips and orange zest. Refrigerate until ready to fill.
3. Roll the rested dough to 1/8 inch thick. Cut into 4-inch circles. Wrap each around a cannoli tube, sealing with a little water. Heat oil to 350°F (175°C) and fry shells in batches until golden brown (2-3 minutes). Drain on paper towels and cool.
4. Fill cooled shells with ricotta filling using a piping bag. Garnish ends with chocolate chips, pistachios, or candied fruit if desired.
5. Serve immediately, dusted with powdered sugar.