1. Dip tips (about ¼") of each cannoli shell into melted chocolate; garnish tips with 3 tbsp. pistachios. Place shells on parchment paper until coating is completely set (at least 1 hr.).
2. In a medium mixing bowl, use an electric mixer or balloon whisk to whip heavy cream until soft peaks form; set aside.
3. In a second medium mixing bowl, whip cheese with sugar until smooth, fluffy and well blended.
4. Fold remaining ¼ cup pistachios, cherries and chocolate into cheese by hand; fold in whipped cream.
5. Scoop filling into a pastry bag with no tip or a zip-top plastic bag with the corner cut off; just before serving, squeeze filling into cannoli shells and dust with sugar.

Tasty Tips:

• The filling is also delicious when you add ¼ tsp. ground cinnamon and/or 1 tsp. freshly grated orange peel. It’s also great as a dessert dip with cinnamon pita chips.
• To melt chocolate, microwave in a heat-safe dish on 50% power, stirring between 60 sec. intervals. As chocolate becomes more fluid, cut interval time to 30 sec., then 15 sec., stirring between intervals.