Step 1: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Step 2: Beat in the egg and vanilla extract until well combined.
Step 3: In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
Step 5: Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
Step 6: Use your thumb or the back of a small spoon to create an indentation in the center of each cookie ball.
Step 7: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. Let cool completely on the baking sheet.
Step 8: While cookies cool, prepare the filling: In a medium bowl, combine well-drained ricotta cheese, powdered sugar, vanilla extract, and almond extract (if using). Mix until smooth and creamy.
Step 9: Gently fold in the mini chocolate chips and finely diced candied orange peel.
Step 10: Once cookies are completely cooled, spoon or pipe the cannoli filling into each indentation.
Step 11: Garnish with extra mini chocolate chips or candied orange peel if desired. Serve immediately or refrigerate leftovers in an airtight container.