1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners and lightly spray with cooking spray.
2. Prepare the cake mix according to the package instructions. Add 1/4 teaspoon of cinnamon for a hint of cannoli shell flavor, if desired.
3. Divide the batter among the cupcake liners, filling each about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
4. In a large bowl, prepare the cannoli cream by combining the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy, then fold in the mini chocolate chips.
5. Fill a piping bag or zip-top bag with the cannoli cream, cut the tip, and inject the cream into the center of each cooled cupcake. Reserve some of the cream for decorating the top.
6. Place the filled cupcakes in the freezer for about 1 hour to firm them up before dipping.
7. Melt the dark chocolate with the coconut oil in a microwave-safe bowl, heating in 30-second increments and stirring until smooth.
8. Dip the tops of the frozen cupcakes in the melted chocolate, allowing any excess to drip off. Place them back on a cooling rack and chill again if necessary until the chocolate coating sets.
9. Once set, swirl the reserved cream on top for decoration. Serve and enjoy these delectable treats!