In a large bowl, cream butter and sugar until light and fluffy. Mix in eggs, ricotta cheese, vanilla extract, cinnamon, and orange zest until well combined.

Stir in baking powder, baking soda, and salt, then mix in the flour. Fold in 1 cup of chocolate chips and the pistachios, then cover and refrigerate the dough for at least one hour.

Preheat oven to 375°F and line baking sheets with parchment paper or lightly grease them.

Drop about 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets, ensuring about 2 inches of space between each.

Bake for 8-11 minutes until the edges are golden brown. Cool cookies slightly on the baking sheets before transferring them to wire racks to cool completely.

Melt the remaining chocolate chips in a microwave, stirring at 20-second intervals until smooth. Drizzle the melted chocolate over the cooled cookies using a small resealable bag with a clipped corner, then allow the chocolate to set.