Strain ricotta overnight in the fridge to remove excess liquid. Place cheese in a sieve lined with a cheesecloth over a bowl, and cover with plastic wrap.

Create a double-boiler to melt the dark chocolate. Heat 1 inch of water in a small saucepan to a rolling simmer. Using a bowl that will fit over the pan without touching the water, add 1 ½ ounces of chocolate and stir frequently until 70% melted. Remove from heat and stir in remaining ½ ounce of chocolate until all is melted. Continue to stir until chocolate is cooled to room temperature, about 2-3 minutes. This will temper the chocolate. Dip cannoli shells on both sides into chocolate to coat ¼ inch of the rim. Allow excess to drip off. Transfer to a baking sheet lined with a silicon mat or parchment paper. Place in fridge until firm.

Chill the bowl of a standing mixer and whisk attachment in the freezer for about 5 minutes. Add heavy cream to bowl and beat on high speed for about 1 minute or until stiff peaks form. Transfer to a small bowl. Add ricotta, chocolate hazelnut spread, vanilla and salt to mixing bowl, and beat over medium speed until combined, using a paddle attachment. Fold in whipped cream. Stir in chopped Baci candies. Transfer filling to a piping bag fitted with a medium-sized round tip, or create your own piping bag by snipping off the end of a plastic ziplock bag.

Pipe filling into cannoli shells, working from the center outwards on both sides of the shell. Cover exposed filling with hazelnuts. Dust shells with powdered sugar, and enjoy.