Using a sharp paring knife, make a lengthwise slit in each Medjool date. Carefully remove the pit if they are not already pitted. Gently push the sides of the date open with your thumbs to create a small pocket for the filling, being careful not to tear the fruit completely in half.
In a medium mixing bowl, combine the ricotta cheese, two tablespoons of honey, the lemon zest, and the ground cinnamon. Stir the mixture vigorously with a spoon until it is smooth and the flavors are well incorporated. For an even creamier texture, you can whip the ricotta in a small food processor for about one minute.
Using a small spoon or a piping bag, fill each date with about one tablespoon of the ricotta mixture. Do not overfill them, as you want the dates to stay open slightly to show off the creamy white center. Arrange the stuffed dates on a serving platter or a wooden board.
Sprinkle the chopped pistachios generously over the top of the ricotta filling. Drizzle the remaining tablespoon of honey over the entire platter in a decorative pattern. Finish with a tiny pinch of flaky sea salt on each date to enhance the sweetness of the fruit and the honey.
