Prepare the pizzelle batter by whisking together flour, cocoa powder, baking powder, and salt. In another bowl, beat eggs and sugar until light and fluffy. Add melted butter, vanilla, and almond extract, then mix in dry ingredients until smooth.

Preheat the pizzelle maker and lightly grease if necessary. Pour 1 tablespoon of batter into each mold and cook for 30 to 60 seconds until crisp. Remove and cool on a wire rack.

Prepare the cannoli filling by mixing ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips and pistachios.

Fill each cooled pizzelle with the cannoli mixture using a piping bag or spoon. Serve immediately or refrigerate until ready to serve.