In a medium bowl, whisk together the flour, granulated sugar, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Add the wine and stir until the dough comes together in a ball.
On a lightly floured surface, knead the dough for a few minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a medium bowl, mix together the ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in the candied orange peel and chocolate.
Preheat the oil in a deep-fryer or heavy-bottomed pot to 375 degrees F.
On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into circles using a 3- or 4-inch cutter. Brush the edges of each circle with the egg white.
Wrap each circle around a cannoli form, sealing the edge with the egg white. Fry the cannoli in the hot oil until golden brown, about 2 to 3 minutes. Using tongs, remove from the oil and let cool slightly.
Carefully remove the cannoli from the forms and fill each with the ricotta mixture. Dust with powdered sugar and serve immediately.