In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy. Then, mix in the eggs, ricotta cheese, vanilla extract, cinnamon, and fresh orange zest until well combined.

Next, mix in the baking powder, baking soda, and salt, followed by the flour. Stir in 1 cup of the mini chocolate chips and all the pistachios, then cover and refrigerate the dough for at least one hour.

Preheat your oven to 375°F and prepare baking sheets by lining them with parchment paper or lightly greasing them.

Using a medium cookie scoop or spoon, drop approximately 1.5 tablespoons of cookie dough per cookie, ensuring about 2 inches of space between each cookie on the baking sheets.

Bake the cookies for 8-11 minutes at 375°F, or until their edges are golden brown. Allow them to cool slightly on the baking sheets before moving them to wire racks to cool completely.

Melt the remaining chocolate chips in a small microwave-safe bowl, heating in 20-second intervals and stirring until smooth. Transfer the melted chocolate to a small resealable bag, snip one corner, and drizzle it over the cooled cookies, then let the chocolate set.