Add the ricotta cheese and goat cheese to a large mixing bowl, or the bowl of a stand mixer.
Use the stand mixer, or an electric hand mixer, to whip the ricotta and goat cheese together.
Add the powdered sugar, ground cinnamon and vanilla extract.
Continue using a mixer to combine the ingredients until they’re smooth and creamy.
Place the sweet ricotta filling in a large Ziplock bag and cut a small hole in one corner of the bag.
Pipe the filling into the phyllo baskets, then top with the mini chocolate chips.
Do NOT use “stand and fill” Ziplock bags for piping the ricotta mixture. The bottom of the bag has a fold that allows it to stand for filling. This will inhibit you from being able to make a clean cut in the corner of the bag to pipe out the cannoli filling.
The cannoli filling can be made ahead of time. But I do not recommend piping the ricotta filling into the phyllo shells until ready to serve. This prevents the shells from getting soggy in the refrigerator. The filling will last in the refrigerator for 3-4 days, so can be made well in advance of serving the mini cannoli cups.
If your phyllo shells are frozen, remove them from the freezer and leave them on the counter for 15 minutes. This will allow them to come to room temperature before filling. I do not heat the shells before filling them, but if you would like to, you can place the shells on a baking sheet and into a 350°F oven for 3-5 minutes.