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First, place the ricotta cheese into a fine mesh strainer and store it in the fridge to drain for a minimum of 12 hours. Right before you start working on the filling, dip the ends of the cannoli shells in dark chocolate and sprinkle the edges with Ginger Honey Crystals. Set aside. Filling: In a large bowl combine the drained ricotta cheese, confectioners sugar, 1/4 cup of the mini chocolate chips, and vanilla extract. Mix well. Insert the mixture to a pastry bag fitted with a ½ inch french star tip. Pipe the filling into one end of the cannoli shell, filling shell halfway, then pipe into the other end. Place remaining mini chocolate chips on a small plate. Dip each end of the cannoli into the chocolate chips. Optional: Lightly dust with confectioners sugar.