Place the ricotta cheese in a fine-mesh strainer set over a bowl.

Cover and refrigerate for at least 8 hours or up to 2 days to remove excess moisture.

Discard the drained liquid.

Transfer the ricotta to a stand mixer or large mixing bowl.

Beat until smooth and creamy.

Add powdered sugar, vanilla extract, cinnamon, orange zest, and salt.

Mix until fully combined.

Fold in the mini chocolate chips.

Cover and refrigerate while preparing the pastry.

Preheat the oven to 400°F (200°C).

Line a large baking sheet with parchment paper.

Lightly flour a clean work surface.

Roll the puff pastry into an 8x16-inch rectangle.

Cut into two equal 8x8-inch squares.

Transfer both squares to the prepared baking sheet.

Dock the pastry with a fork, spacing holes about ½ inch apart.

Bake for 22–25 minutes until deeply golden brown and crisp.

Cool completely on the baking sheet for about 30 minutes.

Gently flatten any puffed areas on one pastry square.

Spread the ricotta filling evenly over the pastry, leaving a ½-inch border around the edges.

Carefully place the second pastry square on top.

Press very lightly to secure without crushing the layers.

Smooth any filling along the sides for clean edges.

Cover loosely and refrigerate for at least 2 hours or overnight.

Transfer the chilled slab to a cutting board.

Generously dust the top with powdered sugar.

Using a serrated knife, cut into 9–12 squares.

Wipe the knife clean between cuts for neat layers.

Garnish with additional mini chocolate chips.

Serve chilled.