Step 1

Preheat oven to 375

Step 2

Toast Almonds: STOVETOP METHOD: Head skillet over medium heat. Place raw almonds in DRY skillet and toast, shaking pan for 2-3 minutes until browned. OVEN METHOD: place almonds directly on heavy baking tray. Roast in preheated 375 degree oven for 8 minutes, shaking pan about half way through. Keep an eye on them so they don't burn.

Step 3

Turn oven DOWN to 350---or start here if you toasted the almonds on the stovetop.

Step 4

Place toasted almonds, dates, tahini, water, arrowroot, vanilla, baking powder, cinnamon and salt into the bowl of a food processor. Process until mixture becomes crumbly, about 30 seconds. Scrape down sides. Process some more, until mixture forms into a ball. Take out blade and then stir in chocolate and cherries by hand.

Step 5

Line same baking sheet with unbleached parchment, or silpat mat. Shape dough into a log on lined baking sheet. Bake for 15 minutes.

Step 6

Reduce oven temp to 300

Step 7

When baked biscotti loaf is cool enough to handle, and chocolate is no longer drippy, transfer to cutting board and slice into 12 equal width slices.

Step 8

Place slices directly onto baking sheet, cut side down and bake at 300 for 20 minutes, or until fully dried out.

Step 9

OPTIONAL: Dip ends into melted dark chocolate and place on parchment paper until chocolate has hardened.