In the bowl of your stand mixer fitted with the paddle attachment, beat the ricotta, confectioners' sugar, sugar, and vanilla until creamy.
Place in a resealable storage bag or container and place in fridge for at least one hour before making the bites.
Preheat oven to 425 degrees F.
Dust a clean work surface with flour, sprinkle the raw sugar and cinnamon over the dough and roll out the pie dough to about ¼" - ⅛" thick.
Using a 2 ½" round cookie cutter cut out pastry rounds.
Gently press each round into a mini muffin tin. Place a few ceramic pie weights in each round, if desired.
Bake for 10 minutes or until golden brown. Remove from oven and cool completely. Remove ceramic pie weights with a toothpick (make sure you get all of them... trust me on this one) Re-roll leftover dough and repeat as needed.
When ready to serve, pipe filling into each pie crust. Sprinkle with mini chocolate chips and dust with additional confectioners' sugar if desired.