Prepare the Pound Cake: Freeze the pound cake for 30 minutes to make it easier to slice. Cut into ¼-inch slices using a serrated knife and arrange the slices in the bottom of an 8×8-inch or 9×9-inch square pan.

Make the Ganache: Heat 1 cup of heavy whipping cream in a microwave-safe bowl for 90 seconds or until hot (but not boiling). Add 1 cup of mini chocolate chips and let sit for 2 minutes. Stir until smooth. Refrigerate to chill and firm up.

Prepare the Cannoli Filling: In a bowl, whisk together ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in ½ cup of mini chocolate chips.

Whip the Cream: In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Fold the whipped cream into the ricotta mixture in two batches until incorporated.

Assemble the Cake: Start with a layer of pound cake at the bottom. Spread half of the cannoli filling over the cake, followed by another layer of pound cake. Press gently to adhere. Add the remaining filling and top with the final layer of pound cake.

Top with Ganache: Stir the chilled ganache to ensure smoothness, then pour evenly over the top layer of pound cake. Sprinkle with the remaining mini chocolate chips.

Chill the Cake: Refrigerate for at least 3 hours, or overnight. Cover with plastic wrap after 15 minutes to avoid sticking.