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Purée the ricotta, lemon zest, garlic powder, 2 tablespoons of the olive oil, 1 teaspoon salt and several grinds of black pepper in a food processor, stopping and scraping down the sides with a rubber spatula as needed, until very smooth and fluffy, 1 to 2 minutes. Taste and adjust the seasoning with salt and black pepper. Cover and refrigerate until ready to serve.
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the pepperoni cups and cook, stirring frequently, until crisp and curled at the edges, about 4 minutes. Reduce the heat to low, then stir in the honey and red pepper flakes to combine.
To serve, spoon the whipped ricotta into a shallow bowl and use the back of a spoon to create a well in the center. Spoon in the warm pepperoni cups and hot honey. Sprinkle with the Parmesan and oregano leaves. Serve with warm focaccia for dipping.