Preheat your oven to 350 degrees and prepare a 9x13 pan by spraying generously with non-stick spray and set aside.
In a large mixing bowl add the white cake mix, butter, milk, and eggs and mix well until combined.
Pour into the prepared baking sheet and bake for 20-22 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow to cool on a wire rack for 10-15 minutes or until mostly cooled.
Use a straw to poke holes all over the top of the cake. Pour half of the sweetened condensed milk over the top of the cake and smooth.
Place the cake in the refrigerator for about 15 minutes.
Meanwhile combine the ricotta and mascarpone cheese into a large bowl and mix well until combined and smooth. (NOTE: be careful not to overmix as the ricotta cheese can become very runny, if this happens, add to the refrigerator for 25-30 minutes)
Add the powdered sugar, cinnamon, and vanilla and mix until just combined and smooth.
Pour the topping over the chilled cake and smooth.
Sprinkle the mini chocolate chips over the top of the cake and refrigerate until ready to serve.