Preheat the oven to 425°F (220°C).

Lightly flour a work surface and unroll the pie crusts.

Sprinkle both crusts evenly with turbinado sugar and cinnamon.

Gently roll a rolling pin over the dough to press the sugar and cinnamon into the crust.

Using a 2½-inch round cookie or biscuit cutter, cut out circles from the dough.

Press each circle gently into ungreased mini muffin cups.

Re-roll any remaining dough and continue cutting circles until you have approximately 48 pastry rounds.

Bake for 10 minutes or until the cups are golden brown.

Allow the cups to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.

While the cups cool, prepare the filling. In a large mixing bowl, beat the ricotta cheese, powdered sugar, granulated sugar, citrus zest, and vanilla extract until smooth and creamy.

Transfer the filling to a large zip-top bag and seal. Refrigerate until ready to use.

Just before serving, snip a corner from the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.

Garnish the Mini Cannoli Cups with miniature chocolate chips or chopped pistachios.

Dust lightly with powdered sugar and serve immediately.