Start by draining the ricotta cheese in a fine-mesh strainer for at least 30 minutes.

Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.

Beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Gradually add the eggs to the creamed mixture, mixing in one at a time, then blend in the drained ricotta, vanilla extract, and orange zest.

Gently fold the dry ingredients into the wet ingredients in three additions.

Fold in the mini chocolate chips and chopped pistachios, reserving some for topping.

Using a cookie scoop, portion out tablespoon-sized amounts of dough and place them on parchment-lined baking sheets.

Preheat your oven to 350°F and bake for 12-14 minutes, or until edges are golden brown.

Allow to cool on baking sheets for a few minutes, then transfer to wire racks and let cool completely. Decorate with melted chocolate and dust with powdered sugar.