TO make the shells, mix together the flour, sugar, and cocoa powder.
CUT in the butter until crumbly. Add just enough wine for the dough to come together. Press into a ball, cover with plastic wrap or wax paper, and refrigerate for 30 minutes.
DIVIDE the dough in half. Return one half to the refrigerator, and roll out the other into a 16 x 5-inch strip about 1/8 inch thick. Cut out 4 large 5 x 3 1/2-inch ovals. Place a cannoli tube lengthwise on each one and bring up the sides to overlap slightly on top; brush with egg wash to seal.
POUR 3 to 4 inches oil in a deep-fryer or saucepan and heat to 365 F. or until a bit of pastry dropped into the oil sizzles immediately. Fry the cannoli a few at a time, without crowding the pot, turning with tongs, until golden brown, about 10 minutes. Remove and drain on paper towels. Remove the tubes while still warm.
FORM the remaining cannoli, reheat the oil, fry, and drain on paper towels. The shells can be stored in an airtight container for 1 week.
SHORTLY before serving, mix the chocolate chips and candied fruit into the Ricotta Cream. Use a pastry bag fitted with a large plain tip or a small spoon to fill each shell.