Chocolate Cannoli Puffs

In a large mixing bowl, stir together 1-3/4 cups of the flour, the sugar, cocoa powder and cinnamon. Make a well in the center of the dry mixture. Add vinegar, water and 3 tablespoons melted shortening. Mix well.

Turn the dough out onto a lightly floured surface. Knead until dough is smooth and elastic (6 to 8 minutes total), adding some additional flour as needed to prevent the dough from sticking. Cover and let the dough rest for 10 minutes.

Divide the dough in half. On a lightly floured surface, roll each portion of dough into a 12- x 8-inch rectangle that's about 1/16-inch thick.

Meanwhile, in a large saucepan or deep-fat fryer, heat about 2 inches of shortening or cooking oil to 375 degrees F.

Cut the dough into 4-inch long strips that are about 3/4-inch wide. Fry a few at a time for 1 to 1-1/2 minutes, turning once with a slotted spoon, till the strips are puffed and crisp. Drain on paper towels. Cool completely.

In a small saucepan, melt chocolate pieces over low heat. Dip one end of each cannoli in melted chocolate, allowing excess chocolate to drip back into pan. Place on waxed paper and let stand until set.