Cannoli Alla Siciliana

Drain off any liquid from top of ricotta. Press ricotta through fine mesh sieve into medium bowl; stir in 1 cup granulated sugar. Remove half the ricotta mixture to 2nd bowl. Stir orange peel and chocolate into ricotta in one bowl; stir 3 tablespoons plus 1-1/2 teaspoons cocoa into 2nd bowl. Refrigerate, covered, at least 3 hours.

Sift flour, 2 tablespoons granulated sugar, the remaining 1-1/2 teaspoons cocoa, coffee powder, and salt into medium bowl. Cut in butter until butter is the texture of coarse meal; make a well in center. Beat 5 tablespoons of the Marsala and the egg in a cup; pour into well. Stir with fork until mixture cleans sides of bowl and begins to form ball. Add remaining Marsala, 1 teaspoon at a time, if needed to make medium-soft dough. Divide dough in half; refrigerate, wrapped in plastic wrap, 30 minutes.

Heat 3 inches oil in large saucepan to 325°F. Roll out half the dough on lightly floured surface into 16” x 12" rectangle. Cut rectangle into 12 4-inch squares. Place cannoli form (about 6” x 1" size) diagonally across one square; wrap dough around form. Dampen edges lightly with water; press to seal. Repeat with remaining squares. Fry cannoli shells, one or two at a time, turning occasionally, until browned, about 45 seconds. Carefully remove from oil; drain on paper toweling. Slide forms out when shells are cool enough to handle. Repeat rolling, shaping, and frying with remaining half of dough.

Just before serving, using teaspoon or pastry bag with 3/8-inch opening, fill one side of each cannoli shell with about 1-1/2 tablespoons of orange-ricotta mixture. Fill other side of each cannoli shell with about 1-1/2 tablespoons of the cocoa-ricotta mixture. Decorate ends with dark filling with candied cherry; decorate ends with white filling with a piece of citron. Sprinkle shells lightly with confectioners' sugar. Serve immediately.