Biscotti

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt in a bowl; set aside.

Using an electric mixer, beat sugar and eggs until pale yellow and thick, about 2 to 3 minutes.

Mix in oil and vanilla and almond extracts.

With a mixer on low speed, beat in flour mixture until blended.

Stir in cherries and chocolate chips.

Divide dough in half; turn out onto a greased baking sheet.

Shape each portion into a 10-inch long log and flatten each into a 1-inch wide strip.

Bake until lightly browned, about 25 minutes.

Transfer to a wire rack and let cool for 10 minutes.

Reduce oven heat to 325 degrees.

Transfer strips to a cutting board.

Using a serrated knife, cut each strip diagonally into 20, 1/2-inch thick slices.

Place slices, cut sides down, on a baking sheet.

Bake for 10 minutes (cookies will be slightly soft in the center but will harden as they cool).

Transfer Biscotti to wire racks and let cool.