In a small bowl, combine ricotta, sugar, and triple sec.

Stir until fully combined and smooth.

At this point, the mixture can be refrigerated for up to 24 hours before serving.

To serve, break bowls or cones into chip-sized pieces.

Divide ricotta mixture into 3 or 4 individual bowls.

Top with a sprinkle of cinnamon or chocolate chips, if desired.

Serve each bowl of ricotta with a handful of waffle chips to use as dippers.