Sprinkle gelatin over water in small bowl; let stand 2 minutes to soften.

Combine sugar, cocoa and cinnamon in small saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture is very hot. Add gelatin mixture, stirring until gelatin is completely dissolved; pour mixture into medium bowl. Refrigerate until mixture is slightly cold. Do not allow to gel.

Blend ricotta cheese and vanilla in blender or food processor until smooth; stir into whipped topping. Gradually fold into chocolate mixture; immediately pour into 2-cup mold. Cover; refrigerate until firm, about 2 to 3 hours. Unmold onto serving plate. Serve with strawberries and additional whipped topping, if desired.