crushed pistachios and candied cherries to decorate
To make the Cookies:
Place the pistachios in the bowl of a food processor and process until coarsely chopped, about 15-20 seconds. Transfer to a bowl and set aside.
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
In a mixing bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment combine the sugar, butter, vanilla, cinnamon and zest. Beat on medium-high speed until fluffy, about 5 minutes.
Beat in the egg and the ricotta.
Add in the dry ingredients little by little until a dough forms. Mix in the pistachios and chocolate chips.
Using a tablespoon, roll the dough into balls and place 2 inches apart on the baking sheet. Bake for 10-12 minutes. The bottoms of the cookies should slightly brown. Cool completely before glazing.
To make the Glaze:
In a bowl mix together the confectioners sugar, vanilla and milk until a smooth glaze forms. Add less milk for a thicker glaze or more for a thinner glaze. Spoon over the cookies and decorate with chopped pistachios and candied cherries.