Mix the flour with cocoa, coffee, butter, wine, sugar and salt. Let the mixture rest for 1 hour wrapped up in a napkin. Blend the ricotta cheese with the caster sugar and pass through a sieve. Add the orange peel and let it rest in a cool place. Spread the pastry on a table and cut pieces in an oval shape of about 10 cm. Wrap up the cannoli on small cylindrical pipes. Fry them in oil, drain them and free them from the pipes. When cool, fill them with the ricotta cheese and put a cherry on the top.