Fill a Dutch oven one-third full with oil and heat to 350 degrees F.
Fry the wontons in a single layer, not overcrowding the pot. Flip the wontons once or twice until golden brown, 4 to 5 minutes. Remove the wontons with tongs or a slotted spoon and drain on a wire rack set over a rimmed baking sheet. Repeat until all the wontons are fried.
Place the ricotta, sugar and liqueur in a large bowl and stir until well combined. Whip the cream in a separate bowl with a handheld mixer until soft peaks form. Gently fold the whipped cream and 1/2 cup of the chocolate chips into the ricotta mixture.
Transfer the ricotta-cream mixture to a medium dip bowl or 8-by-8-inch baking dish and spread evenly. Starting from the left side of bowl, make a row, from top to bottom, of the pistachios, followed by a row of the cherries, then the remaining 1/2 cup chocolate chips. Freshly grate orange zest over the top and plate the wonton chips on the side. Dust the chips with confectioners' sugar and serve.