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Dried Cherry and Ginger Cannoli

['4 cups (2 pounds) fresh ricotta cheese', '2 cups powdered sugar', '1 cup mascarpone cheese*', '1 tablespoon grated orange peel', '1/2 teaspoon vanilla extract', '3/4 cup minced crystallized ginger', '3/4 cup minced dried tart cherries', '4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped', '25 purchased cannoli shells', 'Chopped pistachios', 'Additional powdered sugar']

Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.)
Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.

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