In warmer weather, the fact that I do not have to turn on the oven is a wonderful additional benefit.
The cannoli shells should be processed in a food processor until they become coarse crumbs.
Pulse the sugar, cracker crumbs, and melted butter together until they are completely incorporated.
Apply pressure to the bottom and sides of a pie plate that is 9 inches in diameter and has been oiled.
Refrigerate for approximately one hour, or until the mixture becomes solid. In a mixing bowl, combine the first four ingredients for the filling.
The ricotta cheese and extracts should be beaten in. Add the chocolate chunks and stir. Consolidate into a crust.
Cover and place in the refrigerator until it has set, which should take around four hours.