Chocolate-Cherry Biscotti

Preheat oven to 300°F and line 2 baking sheets with parchment paper. Whisk together flour, cocoa, baking soda, salt, and chocolate chips in a medium bowl. Combine eggs, egg whites, sugar, vanilla, and almond in a large bowl, whisking until frothy. Stir in flour mixture and dried cherries until combined; batter will be sticky.

Lightly dust hands with cocoa powder, then shape dough into 2 (9-by-4-inch) loaves on prepared baking sheets. Use a metal spatula to even the edges if necessary. Bake on lower rack for 35 minutes. Transfer sheets to a wire rack and cool 10 minutes.

Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets; bake for 8 minutes. Turn slices over and bake for 8 minutes more or until crisp. Cool completely on a wire rack before dipping into or drizzling with melted chocolate. Store between sheets of waxed paper in an airtight container at room temperature up to 2 weeks.