In a medium bowl whisk together flour, cocoa, baking powder, and salt. Set aside.
Microwave 4 ounces of baking chocolate for 30 seconds at a time and stir until melted. Once melted, set aside.
In another medium bowl, whisk together eggs and vanilla and brewed coffee. Set aside.
In a large bowl or stand mixer beat butter, brown sugar, and granulated sugar together at medium speed until combined. Reduce speed to low and gradually add egg mixture; mix until combined
Add melted chocolate in a steady stream and mix until incorporated, scraping down sides of bowl as needed. Still on low speed, add dry ingredients and mix until just combined. Do not over beat. Cover bowl of dough with plastic wrap and let chill in the refrigerator for about 30 minutes.
Line baking sheets with parchment paper or silicone baking mat. Working with a heaping tablespoon of dough at a time, roll into balls and place 1 dozen on a prepared baking sheet.
Bake until edges have just begun to set, but centers are still very soft, about 10 minutes. Let cookies cool on baking sheet for about 10 minutes, then transfer to a cooling rack.
For the frosting
In a bowl combine ricotta cheese, powdered sugar, and heavy cream. Mix with an electric mixer for 3 min or until light and fluffy.
Add the vanilla, lemon juice, zest, and cinnamon until well combined. Spread on completely cooled cookies right before serving and sprinkle with chocolate chips.