Sift flour with sugar and cinnamon onto a board. Make a well in center and fill with port. With a fork, gradually blend flour into port. When dough is stiff enough to handle, knead about 15 minutes, or until dough is smooth and stiff (if too moist and sticky, knead in a little more sifted flour). Refrigerate dough, covered for 2 hours. In deep-fat-fryer, electric skillet, or heavy saucepan, slowly heat salad oil (3-4 inches deep), to 400ºF. on deep-frying thermometer. Meanwhile, on lightly floured surface, roll 1/3 of dough to paper thinness, making a 16 inch round. Cut into 8 (5 inch) circles. Wrap a circle loosely around a 6 inch long Cannole form or dowel, 1 inch in diameter; seal with egg yolk. Gently drop dough-covered forms, 2 at a time, into hot oil and fry 1 minute, or until lightly browned on all sides (turn if necessary). With tongs or slotted utensils, lift out of oil, and drain on paper towels. Carefully remove forms. Continue until all dough is used. Cannoli shells can be made a day or two ahead and stored, covered, at room temperature. Fill shell about hour before serving. Makes 24. 

Filling:

3 pounds of ricotta cheese
2 1/2 cups of confectioners' sugar
1/4 cup of semi-sweet chocolate pieces or grated sweet chocolate
2 tablespoons of chopped citron
10 candied cherries, finely chopped
1/2 teaspoon of cinnamon
Chopped pistachio nuts (optional)
Confectioners' sugar

In a large bowl, with portable electric mixer, beat ricotta cheese 1 minute. Add 2 1/2 cups confectioners' sugar and beat until light and creamy, about 1 minute. Add chocolate, citron, cherries, cinnamon; beat at low speed until well blended. Refrigerate for at least 2 hours. Fill shell with mixture and garnish ends with pistachios; sprinkle tops with confectioners' sugar.