Preheat the oven to 325 F. Lightly grease a large baking sheet.

Mix the flour and baking powder in a medium-sized bowl and set aside.

Beat butter and sugar in a large bowl with an electric mixer (or stand mixer) on medium speed until light and fluffy. Add eggs and vanilla. Mix well.

Gradually add the flour mixture, beating until well blended after each addition. Gently fold in 1 1/2 cups of chocolate, cherries, and almonds.

Roll dough to 1/4 inch thick on a floured surface. If the dough is too sticky, gently knead in some flour to toughen it up a little bit.

Cut the dough into strips, like regular biscotti, and place them 2-inches apart on the greased baking sheet.

Knead the leftovers together, roll out, and cut again until all the dough has been used.

Bake for 10-12 minutes or until lightly browned.

Turn over on the baking sheet and bake again for another 10-12 minutes or until golden brown.

Remove from oven and place on wire racks to completely cool.

Melt the remaining chocolate and drizzle over the biscotti. You can also use colored candy melts and drizzle those over the biscotti.

Let stand until the chocolate/candy melts are firm.