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In a large bowl. Cream the softened butter. And sugar. Using an electric mixer. Until the mixture is light. And fluffy. Add the eggs one at a time. Followed by the ricotta cheese. Blending until smooth. Stir in the vanilla extract. Cinnamon, and orange zest. Making sure everything. Is well incorporated.
Next, fold in the baking powder, baking soda, and salt. Gradually add the flour. Mixing just until combined. Gently stir in. 1 cup of mini chocolate chips. And the chopped pistachios. Cover the dough. And refrigerate. For at least an hour.
Preheat your oven to 375°F. And line baking sheets. With parchment paper. Or lightly grease them. Scoop approximately 1 ½ tablespoons of dough. Per cookie. Spacing them about 2 inches apart. On the baking sheet.
Bake for 8-11 minutes. Or until the edges are golden brown. Allow the cookies to cool slightly. Before transferring them. To a wire rack. To cool completely.
For the drizzle. Microwave the remaining chocolate chips. In a microwave-safe bowl. In 20-second bursts. Stirring in between. Until melted. And smooth. Transfer the melted chocolate. To a small resealable bag. Snip the corner. And drizzle over the cooled cookies. Allow the chocolate to set. Before serving.