Place almonds on a baking sheet and toast in the oven for 10-15 minutes, until light brown.
Lightly grease a baking sheet.
Mix almonds, flour, cocoa, baking soda, salt, sugar, white chocolate chips, and dried cherries.
In another bowl, mix eggs, vanilla, and almond extract with a whisk.
Using an electric mixer, gradually beat the eggs into the dry ingredients until combined.
Dump the dough onto a clean and floured counter. It will be very sticky but dust it with just enough flour to be able to handle itl.
Split the dough in half and form each half into a log shape about 2 inches in diameter and 8 to 10 inches long. They will expand a lot in the oven so your 2 inches wide will become 3 inches wide.
Place the logs the lightly greased baking sheet and bake at 325ºF for 30-35 minutes, until they are not gooey and are cracked on top.
Let cool for 15 minutes.
Lower oven temperature to 300ºF.
Using a sharp knife, cut the log into ½ inch slices.
Lay the slices flat on the baking sheet.
Bake for another 25 minutes at 300ºF.
Remove from the oven and cool completely.
Voilà!
Notes
**I know 2½ eggs is a strange measurement. I halved the original recipe because it made a ton of biscotti. So you can either approximate ½ an egg using a spoon to half the egg or you can double my measurements!
***If you don't have almond extract, you can use all vanilla extract. The almond extract adds a little almond flavor, but it isn't detrimental to the recipe if you don't use it!
Store for up to a month!
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/chocolate-almond-cherry-biscotti/