chocolate cannoli eclairs

2 cups ricotta cheese
1/4 cup granulated sugar
4 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate
    pieces or chopped semisweet chocolate
3 tablespoons chopped candied cherries

Cream Puff Pastry
1/3 cup miniature semisweet chocolate pieces
    or chopped semisweet chocolate
1 tablespoon shortening
1 teaspoon light corn syrup
1/4 cup chopped pistachios

In a medium mixing bowl stir together ricotta cheese, sugar, cocoa powder, and vanilla. Stir till smooth. Fold in 1/3 cup chocolate pieces or chopped chocolate and the candied cherries. Cover and chill.

Prepare cream puff pastry as directed, except spoon dough into a decorating bag fitted with a large plain round tip (about a 1/2-inch opening). Slowly pipe strips of dough 3 inches apart onto a lightly greased cookie sheet, making 12 ?clairs, each about 4 inches long, 1 1/4 inches wide, and about 3/4 inch high.

Bake in a preheated 400 degrees F oven for 30 - 35 minutes, or till golden brown. Remove ?clairs from baking sheet. Cool on a rack.

Up to 1 hour before serving, horizontally cut off the tops of the ?clairs. Remove any soft dough from the insides. Fill ?clairs with ricotta filling. Replace tops.

Melt 1/3 cup chocolate pieces or chopped chocolate, shortening, and corn syrup over low heat; drizzle or pipe over ?clairs. Sprinkle with nuts. Chill.

Makes 12.