Our family is 3rd generation Sicilian. We try to keep the traditions alive but I myself cannot stand candied fruit. My workaround is a little subtle orange flavoring in the ricotta cream. You can echo this in the cake and frosting (keep it subtle) or even just the simple syrup for a springtime feel at Easter. My family's secret ingredient for cannoli filling is a couple drops of oil of cinnamon. I certainly wouldn't combine it with the orange but for straightforward cannoli filling its sublime. I think it would work here as well or better than the Orange depending on your meal or mood. I also like adding finely chopped toasted nuts (slightly smaller than your chocolate pieces) to add texture. Stir them in last so they don't go soggy. That ricotta filling is a blank canvas. Here in this cassata it's a nice contrast to the chocolate. In a more traditional recipe it can echo orange or lemon notes in the rest of the layers.

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