Start this recipe by preparing the pastry for the cannoli shells. Place the flour, sugar, cocoa and salt in a bowl, then mix in the butter, eggs, wine and vinegar until all ingredients are mixed well. You should be able to shape the pastry into a large ball. Wrap the pastry up in cling film and allow to rest in the refrigerator for at least 1-2 hours. After this time, remove the pastry from the refrigerator and roll it out with a rolling pin, making sure you sprinkle your table and the rolling pin with flour as work through the dough. You will need to roll the dough to a thickness of about 2 millimeters. Cut out circles about 10 cm in diameter using a round cutter. Lay the disks out on your work top and brush one side lightly with a little egg white. Wrap each disc around a metal cannoli form, press and sealing the ends together with your finger tips. Next, heat up the oil in a large pan and deep fry the shells in the hot oil until a golden brown in colour. Do not put too many in the oil to cook at the same time, fry only 2-3 shells at a time as you will drop down the heat of the oil and they will become soggy. Remove the cannoli shells from the oil and place on kitchen towel to absorb any excess oil. Whilst still warm, remove the metal forms from the center of the cannoli shells. Meanwhile, prepare the filling by mixing together the ricotta, caster sugar, orange zest and vanilla essence. Finally, fold in the chocolate chips, cinnamon and chopped pistachios. You can fill the cannoli two ways, with a teaspoon or with a pastry bag. If you’re using a teaspoon make sure you fill each shell from either end, push the filling all the way to the center of the shell. Once the shells are filled decorate with the candied cherries by putting one at the end of each cannoli. Place the filled cannoli on a serving dish and dust with icing sugar. Serve immediately.