Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick baking spray.

In a medium mixing bowl, combine the cake mix, water, vegetable oil, and egg whites. Beat with a handheld mixer on medium speed until smooth and well combined.

Pour the batter into the prepared baking dish and bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is still warm, use the back of a wooden spoon to poke holes about 1 inch apart across the cake.

Slowly drizzle 3/4 cup of sweetened condensed milk into the holes and over the cake. Spread gently with a spoon or spatula.

Refrigerate the cake uncovered for 30 minutes until completely cooled.

In a stand mixer or large bowl, combine ricotta cheese, mascarpone cheese, remaining 1/2 cup sweetened condensed milk, vanilla extract, almond extract, and cinnamon (optional). Mix on medium-high speed until just combined. Avoid overmixing to prevent the mascarpone from becoming watery.

Reduce the mixer speed to low and gradually add the powdered sugar, one cup at a time, mixing until smooth.

Remove the cooled cake from the refrigerator and spread the cannoli frosting evenly over the top using a spatula.

Sprinkle mini chocolate chips over the frosting.

Cover and refrigerate for 2 hours before serving.

Slice into 15 pieces (3 × 5) and serve chilled.