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Preheat the oven to 350 degrees Fahrenheit.
In a food processor, combine the chocolate bar, butter, cinnamon, powdered sugar, and pistachios. Pulse until the mixture is chunky but not too fine.
Slice the croissants horizontally, but not all the way through, leaving one side attached.
Spread the chocolate pistachio mixture evenly onto each croissant.
Place the filled croissants on a baking sheet. Bake in the preheated oven for 10-15 minutes or until the chocolate mixture is melted and the croissants are slightly crispy.
While the croissants are baking, make the ricotta cream. In a clean food processor or using a hand mixer, whip together the heavy cream, ricotta cheese, and powdered sugar until stiff peaks form.
Once the croissants are baked, remove them from the oven, and let them cool slightly.
Fill each croissant with a dollop of the ricotta cream mixture.
Drizzle the filled croissants with honey and crushed pistachios for an extra touch of sweetness.