Crush half of the waffle cones into small pieces. Spread them evenly in the bottom of a lined 9×13 inch baking dish.
In a large bowl, combine the drained ricotta cheese, powdered sugar, almond extract, vanilla extract, and optional orange zest. Mix until smooth and creamy. In another bowl whip the heavy cream and gently fold it into the ricotta mixture.
Spread the ricotta filling evenly over the waffle cone base. Sprinkle with mini chocolate chips and optional candied citrus.
Crush the remaining waffle cones and sprinkle them evenly over the ricotta filling.
Cover the baking dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together.
Cut the squares into desired sizes and serve chilled.
