In a small mixing bowl, combine ricotta cheese, 2 tablespoons of honey, vanilla extract, and cinnamon if using. Stir until smooth and creamy. Add a pinch of salt.

Chop the pistachios into small pieces. Optionally, toast them in a dry skillet over low heat for 2-3 minutes.

If using phyllo shells or crackers, place them on a serving tray. Spoon about a tablespoon of the ricotta mixture onto each shell. If not using a base, form small patties or ovals using two spoons and place them directly onto a plate.

Sprinkle chopped pistachios over the ricotta mixture. Drizzle additional honey over each bite just before serving.

Serve cold or at room temperature. Can be prepared a few hours ahead and refrigerated.