Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
In a mixing bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, salt and cinnamon set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on high speed until pale and fluffy, add orange zest here if using that instead of cinnamon.
Blend in oil then stir in eggs one at a time mixing until combine after each addition and blending in vanilla with second egg.
With mixer set at low speed, add in 1/3 of the dry ingredients and mix just until combine then add half of the buttermilk and mix just until combined. Repeat this process once more then finish by mixing in last 1/3 of the flour mixture.
Divide batter among lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18 - 23 minutes until toothpick inserted into center of cupcake comes out clean.
Allow to cool several minutes before transferring to wire rack. Cool cupcakes completely.
If ricotta is fairly wet transfer to a few layers of paper towels then fold and press to remove some of the excess moisture.
In a mixing bowl using an electric hand mixer whip heavy cream on high speed until it starts to thicken slightly then add powdered sugar, cocoa powder and vanilla.
Mix on low until combined then increase to high speed and whip until stiff peaks form. Chill until ready to serve cupcakes.
When ready to serve, spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake.
Transfer chocolate mixture to a piping bag fitted with a star tip (I used Wilton 2D) and pipe whipped cream over ricotta layer.
Sprinkle each cupcake with mini chocolate chips. Serve immediately for best results (cupcakes will keep okay in the refrigerator but they are best served once frosted).