Start by slicing the Medjool dates lengthwise, taking care not to cut all the way through. Remove the pit from each date, allowing a lovely cavity for the filling. Arrange the pitted dates on a serving plate.

In a mixing bowl, combine the whole milk ricotta cheese, vanilla extract, ground cinnamon, and orange zest. Blend these ingredients until you achieve a smooth and creamy mixture.

Fill each prepared date with the creamy ricotta mixture using a spoon or piping bag, mounding the filling above the edges.

Sprinkle chopped pistachios over the ricotta filling in each date, pressing them gently to ensure they adhere well.

Drizzle honey over each stuffed date just before serving for a glossy finish.

Optionally, chill the stuffed dates in the refrigerator for 15-20 minutes before serving.