1) In a medium bowl, combine the strawberries and amaretto. Cover and refrigerate at least 3 hours or overnight.
2) In a large bowl, whip the cream with the icing sugar until soft peaks form (tips curl). 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 pistachios into cream mixture.
3) Place a layer of crushed amaretti cookies in each of 4 parfait glasses. Top each with a layer of strawberry slices and then cannoli cream. Repeat layering. If desired, top with miniature chocolate chips.