Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together all-purpose flour, baking powder, and salt.

In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and vanilla extract.

Gradually add dry ingredients to the creamed mixture, mixing gently until just combined.

In a separate bowl, mix ricotta, powdered sugar, cinnamon, and mini chocolate chips for the filling.

Roll dough into tablespoon-sized balls, coat in granulated sugar and cinnamon, then flatten slightly on the baking sheet.

Bake for 10-12 minutes or until edges are golden brown, then cool on the sheet for 5 minutes.

Spread ricotta filling on one cookie and sandwich it with another.

Dust with powdered sugar before serving.