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Strain ricotta by wrapping in paper towels in a bowl for 30-40 minutes, changing paper towels every ten minutes.
Combine graham cracker crumbs, cinnamon, cocoa powder, and sugar in a bowl. Add melted butter and mix well until everything is well saturated with butter and holds together when pressed.
Press crumb mixture into bottom and sides of tart pan, being sure to press into the grooves. Place pan in freezer to chill crust while you make filling.
In a large bowl, beat softened cream cheese until smooth. Add ricotta and mix until smooth and creamy. Mix in powdered sugar.
Gently fold in chocolate and orange zest until well combined.
Spread filling into chilled crust and smooth top.
Wrap with plastic wrap and chill for at least 3 hours or overnight.
Just before serving, sprinkle with chopped pistachios and dust lightly with powdered sugar.