Make the ganache: In a medium microwave-safe bowl, heat 1 cup (237 ml) heavy whipping cream on high for 90 seconds. Add 1 cup (178 g) mini chocolate chips, ensuring they’re fully submerged. Let sit for 2 minutes, then stir gently until smooth. If needed, microwave the mixture in 15-second increments until fully melted and smooth. Refrigerate the ganache.
Make the cannoli cake filling: In a medium bowl, whisk together ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in ½ cup (89 g) of mini chocolate chips. Using a hand mixer or immersion blender, whip the remaining 1 cup (237 ml) heavy cream to stiff peaks. Gently fold half of the whipped cream into the ricotta mixture, then fold in the remaining whipped cream. Set aside.
Assemble the cake: Slice the frozen pound cake into ¼ inch (6.35 mm) thick slices. Line the bottom of an 8×8 inch (20×20 cm) pan with a layer of cake slices. Trim pieces to fit if necessary. Gently press down to remove air pockets. Spread half of the cannoli filling over the cake layer. Add another layer of cake slices, pressing them gently into the filling. Spread the remaining filling on top, followed by a final layer of cake slices.
Finish with ganache: Retrieve the ganache from the fridge, stirring until smooth. Pour the ganache over the top of the cake, spreading evenly. Sprinkle the remaining mini chocolate chips on top. Refrigerate for at least 3 hours, or overnight. Cover the cake after 15 minutes in the fridge to avoid sticking to the ganache.