Step 1

Preheat oven to 350 degrees. In a standing mixer fit with the paddle attachment, or in a large bowl by hand, beat sugar, butter, almond extract, vanilla extract, and eggs until uniformly combined.

Step 2

Add flour, baking powder, and baking soda and mix well. Stir in almonds and cherries. Turn dough out onto a lightly floured surface.

Step 3

Gently knead 2 to 3 minutes or until dough holds together. Divide dough in half. Shape each half of dough into a rectangle about 10” x 3”, rounding the corners, and place each rectangle on an ungreased cookie sheet.

Step 4

Bake about 25 minutes or until the center of the dough is firm to the touch. Remove from the oven and cool on cookie sheet for 15 minutes.

Step 5

Remove to a cutting board. Cut each rectangle into ½-inch slices using a serrated knife. Place slices, cut side down, on the ungreased cookie sheet.

Step 6

Bake 15 minutes longer or until crisp and lightly browned. Immediately remove to a wire rack and cool completely.

Step 7

Use a microwave-safe bowl and heat the chocolate in the microwave in 15 to 20-second intervals, stirring with a rubber spatula between each interval. Make sure you stir each time, or the chocolate could scorch. Once completely melted, carefully dip one end of each biscotti. Set on a cooling rack over a rimmed baking sheet to dry.