Beat eggs, oil, and sugar together in a large mixing bowl until it is smooth and resembles a thin batter.  Beat in the vanilla and almond extracts, then the baking powder.

Gradually add the flour, 1 cup at a time, beating the mixture until smooth between each addition.  Let batter rest for 20 minutes before using it.

Follow directions for your pizzelle maker - ours takes a little more than 1 tbsp of this batter for each pizzelle.  Remove pizzelles from cooking plate and quickly wrap around a cannoli form, dowel, or whatever you prefer to use to shape them into tubes (we used both wooden spoon handles and the handles of our butter knives).  Work quickly, because they will harden as they cool, so you want to form them as quickly as possible.  Don't try to do things too quickly, otherwise you'll end up with broken tubes and/or burnt pizzelles on the cooking plates.   

Allow the tubes to cool completely before filling.

Using a hand mixer or stand mixer, beat your softened cream cheese until it's fluffy.  Add heavy cream and continue to beat the mixture until it becomes smooth and light.  

Beat in the ricotta and combine until it is fully incorporated.  Gradually add the powdered sugar, beating the batter until smooth between each addition.

Stir in lemon juice, vanilla, nutmeg and cinnamon, and beat until the batter is fluffy.  Fold in 1 cup mini chocolate chips, then chill for at least 90 minutes before piping into your pizzelle tubes.

Fill the pizzelle tubes using an open piping tip and piping bag, or simply snipping the corner off of a plastic bag.  Place remaining chocolate chips in a small dish, and dip one end of a filled tube into the chips to garnish the cannolis.