Bake cake according to directions on box for using a 9 X 13 pan.
Allow the cake to cool completely.
Using a wooden spoon, poke holes all over the top of the cake.
Pour 10 oz. of the Sweetened Condensed Milk over the cake into the holes you just poked. (Reserve 1/2 cup of the can for topping)
Place the cake in your fridge while you continue to the next step.
Combine Ricotta and Mascarpone cheeses and vanilla extract in a mixer bowl and beat until smooth.
Add powdered sugar and cinnamon and mix well.
Add the reserved Sweetened Condensed Milk and mix well.
Spread the cannoli topping evenly on top of the cake.
Sprinkle chocolate chips over the topping.
Set cake in the fridge, waiting at least 2 hours to serve.