Melt your chocolate chips either in your microwave or in a double boiler.

Once melted, generously dip the edges of each cannoli into the chocolate.

Place cannoli shells on a parchment lined baking sheet to firm up, either at room temperature (if it is not hot out), in your refrigerator or cool garage.

Combine peanut butter, powdered sugar, butter, vanilla and heavy cream in your mixer bowl and mix on medium until smooth (4 minutes).

Shortly before serving, fill each cannoli shell with the filling, piping some into each end. You can simply use a baggie that seals (or a pastry bag), snip of one corner to allow a ½ inch opening. Place opening into each side of the cannoli shell and squeeze until filled.

Decorate the ends of each cannoli with chocolate chips, sprinkle with powdered sugar and serve.

You can also throw in chocolate chips into the peanut butter filling if you like to have chocolate chips throughout, your choice.