Begin by draining the excess liquid from ricotta cheese using a fine-mesh strainer. Let it sit for about 30 minutes.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy.

Add in the eggs one at a time, mixing well after each addition. Fold in ricotta cheese, vanilla extract, and orange zest.

Gradually add the dry ingredients to the wet mixture in three additions, mixing at low speed until just combined.

Gently fold in mini chocolate chips and chopped pistachios, reserving some for later.

Scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing 2 inches apart. Preheat oven to 350°F and bake for 12-14 minutes.

Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Drizzle with melted chocolate and dust with powdered sugar for an added touch.