Pre-heat oven to 350F (180C). Line one or two cookie sheets with parchment paper.
FOR THE COOKIES
In a large bowl or stand up mixer beat on medium speed until creamy (about 2-3 minutes) the ricotta, sugar and butter. Then add the egg, vanilla and zest and beat to combine, add the flour and baking powder and beat until just combined.
Drop by spoonfuls (I used a tablespoon) onto the prepared cookie sheets. Bake for approximately 10-12 minutes. Let cool completely before glazing.
FOR THE GLAZE
In a small bowl mix together the icing / powdered sugar, cream and orange juice. Mix until smooth. (should be quite thick). Spread on cooled cookies and sprinkle with chopped chocolate or sprinkles. Enjoy!
FOR THE CREAM CHEESE FROSTING
In a medium bowl beat the cream cheese and butter, add the powdered sugar and vanilla and beat until creamy. Spread over the cooled cookies.
For room temperature, remove from the fridge 30-45 minutes before using.