1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

3. In a large bowl, beat the butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, then mix in the vanilla, ricotta cheese, and orange zest until smooth.

5. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

7. Bake for 11 to 13 minutes, or until the edges are set and the tops look just baked through.

8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

9. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make a simple glaze.

10. Spoon or drizzle the glaze over the cooled cookies.

11. Sprinkle with mini chocolate chips and chopped pistachios, then finish with a light dusting of powdered sugar.

12. Let the glaze set for a few minutes before serving.