Combine the flour, sugar, cinnamon, and salt in a bowl. Add the butter and cut it into the flour until pea-sized. Form a well, then add beaten egg, wine, water, and vinegar. Mix until a shaggy dough forms, then knead into a soft, elastic ball. Wrap and refrigerate for 2 hours.

In a bowl, fold ricotta, mascarpone, and powdered sugar until smooth. Chill for 2-3 hours.

Divide dough, roll out to 1/8-inch thickness, and cut circles with a 4-inch cutter. Rest the circles covered for 10 minutes.

Wrap the dough around cannoli molds, brush edges with beaten egg white, and seal.

Heat oil to 375°F. Fry shells until golden, about 1-2 minutes. Remove, cool, then carefully remove molds.

Dip shell ends in melted chocolate if desired. Fill shells with ricotta mixture using a piping bag. Dust with powdered sugar before serving.