1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, then mix in the vanilla extract.

5. Gradually add the dry ingredients and mix just until a soft dough forms.

6. Scoop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

7. Bake for 10 to 12 minutes, until the edges are set and the bottoms are lightly golden. Cool completely on a wire rack.

8. In another bowl, beat the ricotta, cream cheese, powdered sugar, and orange zest until smooth and creamy.

9. Fold in 1/2 cup of the mini chocolate chips.

10. Spoon or pipe the filling onto the flat side of one cooled cookie and top with another cookie, or add a dollop to the center if making open-faced cookies.

11. Sprinkle with the remaining mini chocolate chips and dust generously with powdered sugar before serving.