I have made this a bunch of times and thought I would share the recipe! It's from the cookbook, Moosewood Restaurant New Classics.
1/2 cup of dried cherries
1 cup water
1/4 cup butter, at room temperature
3/4 cup sugar
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips
2 cups plus 2 tablespoons unbleached white flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1. Preheat oven to 350, lightly oil a baking sheet
2. In a small saucepan, heat the cherries and water just to boiling, then remove from the heat and set aside.
3. In a bowl, cream together the butter and sugar until light and well combined. Blend in the eggs and
almond and vanilla extracts. Fold in the chocolate chips.
4. Drain the cherries, place them on a paper towel to absorb any extra moisture, and then stir them into the egg mixture.
5. In a separate bowl, sift together the flour, cocoa powder, salt and baking powder. With a rubber spatula, fold in the wet ingredients until the dough is uniform and holds together when pressed with lightly floured hands.
6. Use the spatula and your floured hands to scoop the dough onto the oiled baking sheet. Form the dough into a 12-inch x 3-inch diameter log shape; then press down on the log, flattening it to a thickness of
about an inch. The length and width of the flattened log should be about 14 x 4 inches.
7. Bake on the top rack of the oven for 25-30 minutes, until the dough is firm and just slightly brown. Remove from the oven and transfer the log to a cutting board. When cool enough to handle, slice crosswise
into 3/4 inch pieces.
8. Lay each biscotti cut side up on the baking sheet. Bake for about 5 minutes on each side, using tongs to flip them. Cool completely on a rack and then store in an airtight container for up to 2 weeks. (but they won't last that long!!)