Double Chocolate Cherry Biscotti

Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Melt the unsweetened chocolate and butter in a microwave-safe bowl or over a double boiler, stirring until smooth. Allow to cool slightly.

In a large mixing bowl, combine the melted chocolate mixture with the granulated sugar and mix until well combined.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the chocolate mixture, stirring until just combined.

Fold in the dried cherries and semi-sweet chocolate chips until evenly distributed.

Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a log about 25cm (10 inches) long and 5cm (2 inches) wide. Place the logs on the prepared baking sheet, spacing them apart.

Bake in the preheated oven for 25 minutes, then remove and let cool for about 10 minutes.

Lower the oven temperature to 160°C (320°F). Carefully transfer the logs to a cutting board and slice them diagonally into 1.5cm (¾ inch) thick pieces.

Return the biscotti to the baking sheet, cut side down, and bake for an additional 10-15 minutes until crisp and dry. Let cool completely.

Meanwhile, melt the white chocolate in a microwave-safe bowl until smooth. Drizzle over the cooled biscotti and dust with cocoa powder while the chocolate is still wet.

Allow the white chocolate to set before serving.