First make the filling. Place ricotta and icing sugar in a mould and whisk until you get a creamy consistency. Remove and place in a bowl and fold in the chocolate chips and candied fruits. Set aside.
To make the pastry:
Pace the flour, cocoa powder, coffee, butter and sugar in a large bowl and mix well together. Gradually add the wine and mix well until you obtain a shortcrust pastry. Roll the pastry into a ball and wrap in cling film and leave to rest for an hour.
Lightly dust a clean work surface with flour and roll out the pastry to a thickness of about 3 mm. With a round pastry cutter, cut 3 inches circles and wrap around the tubular moulds securing the edges with the beaten egg.
Heat the olive oil in a large pan-when hot, fry the cannoli until golden-brown, drain on kitchen paper and gently remove the moulds.
Leave to cool, then with a teaspoon fill the cannoli with the ricotta mixture. Sprinkle with icing sugar and serve.