Ingredients

Shells

• 1 2/3 c all-purpose flour
• 1/4 c cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 c granulated sugar
• 8 tbs unsalted butter, melted and cooled to room temp
• 1 tsp vanilla extract

Filling

• 12 cannoli shells
• 8oz of cream cheese
• 4oz of heavy whipping cream
• 1 1/4 c powdered sugar (plus 1 tsp for dusting)
• 1/2 c chocolate chips
• 1/4 c chopped and drained cherries
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract

Shell Directions

1. Beat the eggs, sugar, salt, and vanilla until well combined.

2. Stir in the flour, cocoa powder, baking powder, and salt, mixing until smooth.

3. Gradually add the melted butter and vanilla mixing until smooth. The batter will be thick and soft.

4. Heat your pizzelle iron. Once preheated, drop by rounded spoonfulls onto the centers of each pattern. Between 1-2 tablespoons. A standard cookie scoop works well for this. Cook about 50-60 seconds. Trial and error until you find your rhythm with the pizzelle press.

Filling Directions

1. In a large mixing bowl, mix heavy cream on high for one minute until fluffy.

2. On medium speed, add powdered sugar and mix until blended. Add cream cheese, vanilla and cinnamon to whipped cream and mix continue to mix until well blended. Stir in chocolate chips and 1/4 cup of cherries into cheese mixture.

3. Put cream cheese mixture into a plastic zipper bag, seal closed. Refrigerate for one hour, if the cream cheese mixture is too soft. It will be easier to fill the shells if it is firm. Cut the tip of the bag to a one inch hole

4. Fill cannoli shells liberally with cream cheese mixture.

5. Add cherry bits to the ends of each cannoli and dust with powdered sugar. Refrigerate for 4 hours before serving.