Mix the flour and sugar together, then add the eggs, heavy cream, and grappa. Knead until you have a firm dough. Shape into a ball, cover, and refrigerate for 30 minutes.

Take the dough and divide it into 12 to 15 pieces. Roll each piece into a ball, then roll out each ball into a thin sheet.

Wrap the dough sheets around cannoli molds, sealing the edges well. Fry in hot oil on all sides until golden brown. Drain on paper towels.

Remove the cannoli shells from the molds. Fill with whipped cream and drizzle with chocolate hazelnut spread.