The night before - place mesh strainer over a bowl and add the cheese cloth to the strainer. Add the ricotta cheese to the cheese cloth and use a rubber spatula to spread it out. Place plastic wrap over it and let it drain overnight.

Bake the mini phyllo cups according to the directions on the box and let them cool.

Place the drained ricotta cheese into a bowl. Add the vanilla extract and Splenda and stir together. Fold in the Cool Whip.

Add the cannoli mixture to a piping bag (or a zip up bag with the corner cut off) and fill the phyllo cups.

Sprinkle the mini chocolate chips over each cannoli.