Cut the pandoro slices in half (in order to find 10 different pandoro pieces) and flatten them slightly with a rolling pin.
Melt a knob of butter in a non-stick pan and brown the pandoro slices on both sides.
Create some aluminum cylinders, about 3 cm wide and about 10 long (or at least as long as the short side of the pandoro slices): you will need 10.
Wrap each piece of pandoro around its aluminum cylinder, then let it compact in the fridge for about 2 hours.
When the cannoli have compacted well, take them back and gently remove the aluminum cylinders.
Prepare the filling: mix the ricotta well with the icing sugar, then add the chocolate chips.
Transfer the filling into a sac-à-poche and stuff the cannoli, filling them with the ricotta cream.
The pandoro cannoli are ready: decorate with cherries and icing sugar and serve.
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