Toss berries with sugar and brandy in a bowl, mixing gently. Let stand at room temperature, stirring occasionally, until sugar dissolves and berries render some juice, about 1 hour.
Purée ricotta, honey, and vanilla in a food processor until very smooth. Transfer to a bowl; stir in chocolate and pistachios.
Whip cream to firm peaks. Gently fold into ricotta mixture.
Divide berries and their juices among 4 glasses. Top each with ricotta mixture. With a vegetable peeler, shave a little more chocolate over each.
*Such as Bellwether Farms (CA) or Calabro Cheese (CT).
Note: Nutritional analysis is per serving.