Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 3 minutes.

Beat in the eggs, one at a time, and stir in the vanilla extract.

Add the dry ingredients to the butter mixture alternately with the buttermilk, mixing just until combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.

Prepare the ricotta filling by mixing ricotta cheese, powdered sugar, vanilla extract, cinnamon, and orange zest until smooth. Fold in chocolate chips.

Layer the cakes by placing one on a serving plate and spreading half of the ricotta filling on top. Add the second layer.

Make the ganache by heating heavy cream until simmering, then stirring in chopped chocolate until melted.

Pour the ganache over the cake, allowing it to drip down the sides.

Garnish with chopped pistachios and mini chocolate chips.

Chill the cake in the refrigerator for at least 1 hour before slicing and serving.