For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla.
In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.)
By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture. (If desired, mixture can be made up to 2 days ahead; refrigerate, covered.).
To serve, divide strawberries among 8 dessert dishes.
Spoon cannoli cream over the berries.
Sprinkle with remaining chocolate pieces.
