Chocolate Cannoli Eclairs

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 éclairs, 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 éclairs from baking sheet. Cool on a rack.

Up to 1 hour before serving, horizontally cut off the tops of the eclairs. Remove any soft dough from the insides. Fill eclairs 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 eclairs. Sprinkle with nuts. Chill.