Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan by lining it with parchment paper.

In a mixing bowl, combine waffle cone crumbs and melted butter until fully incorporated, then press into the bottom of the prepared pan.

In a larger mixing bowl, beat the ricotta and mascarpone with sugar until smooth, then add in eggs one at a time, blending well after each.

Mix in vanilla extract, orange zest, and ground cinnamon until blended.

Pour the filling over the crust, spreading evenly, then sprinkle mini chocolate chips on top.

Bake for 30 to 45 minutes until edges are golden brown and center is slightly jiggly. Begin checking at 30 minutes.

Cool at room temperature for about 30 minutes, then refrigerate for 4 to 6 hours or overnight.

Remove from the pan using parchment paper, slice into desired shapes, and dust with powdered sugar if desired before serving.