Step 1

Place 8 ounces cream cheese and 1 (15- to 16- ounce) tub ricotta on the counter and let sit at room temperature for 20 to 30 minutes.

Step 2

Drain and discard any excess liquid sitting on top of the ricotta. Transfer the ricotta and cream cheese to a medium bowl. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon ground cinnamon, and whisk until smooth and creamy. Fold in 1/3 cup of the mini dark chocolate chips.

Step 3

Transfer to a serving bowl and smooth out the top. Sprinkle with the remaining 2 tablespoons mini chocolate chips. Serve with desired dippers.