In a medium bowl, combine the strawberries and amaretto. Cover and refrigerate at least 3 hours or overnight.
In a large bow, whip the cream with the confectioner's sugar until soft peaks form. In a medium bowl, stir half of the whipped cream into the ricotta to lighten it. Gently fold in the remaining whipped cream and cinnamon. Fold the 1/4 cup chocolate chips and the pistachios into the cream mixture.
Place a layer of crushed amaretti cookies in each of the 4 parfait glasses. Top each with a layer of cannoli cream and then strawberry slices. Repeat layering. If desired, top with additional miniature chocolate chips.