In a bowl, slowly whisk 1 cup of the milk into the cornstarch until smooth. Let sit for about 20 minutes.

Meanwhile, preheat the oven to 325 degrees. Using a mini cupcake tin (mine happens to be silicon) press 30-35 of the wontons into the pan to form cups. *I use a little pie tart press tool to make sure the wontons are nice and flat on the bottom. This will likely need to be done in several batches.

Bake the cups for 10-15 minutes or until golden brown. Remove and let cool.

Once your milk and cornstarch mixture has been sitting for 20 minutes ( it's fine to leave it a bit longer), transfer the mixture into a saucepan and add remaining milk and sugar. Heat on medium-low heat, stirring constantly until it becomes very thick and smooth (about 7-10 minutes).

Remove from heat. Stir in almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to prevent "skin" from forming and let cool until the mixture reaches room temperature.

After the milk has reached room temperature, whisk in the ricotta and cinnamon until smooth (you can use an electric mixture on low).

Use a pastry bag fitted with your choice of tip, pipe the mixture into the baked wonton cups. Sprinkle with chocolate chips. Serve immediately, or refrigerate. **They will get soggy after a few hours.