Preheat the oven to 325F.

Spread out the slivered almonds on a baking sheet and bake for approximately 5 minutes until lightly toasted with a golden brown color. Keep a close eye, as the almonds can quickly turn from golden brown to burnt.

Remove from heat and let cool.

In a large mixing bowl, combine the flour (2 cups), baking powder, and salt. Whisk together to combine and set aside.

In the bowl of an electric stand mixer, combine the room temperature butter with the sugar. If your butter is still cold, you can heat in the microwave for 10-15 seconds to soften.

Mix until butter and sugar are well combined and no longer appearing clumpy.

Next, beat in eggs, one at a time, until well combined. Then add the vanilla and almond extracts.

Next, add in your flour mixture in 2 additions and beat until well blended. If the dough still appears very sticky, you can add in the additional 2 tablespoons of flour at this time.

Fold in the chocolate chips, chopped cherries, and almonds. Make sure the almonds have cooled, otherwise they will melt the chocolate chips.

Gather the dough together and form a ball. Divide in half. Wrap in plastic wrap and freeze for about 20 minutes to help firm up the dough.

Preheat the oven to 350F.

Remove the dough from the freezer and form them into 2 rectangular logs - about 12 in long, 1 1/2 inches thick, and 2 1/2 inches wide.

Place onto Silpat baking mat or parchment paper on a baking sheet at least 2 inches apart. Bake for about 30 minutes until the logs appear slightly golden.

Remove from oven and let cool for about 15-20 minutes.

Using a serrated knife, slice the logs into 1/2 inch slices.

Reduce oven temperature to 300F.

Place the sliced biscotti back onto the baking sheet, standing up. Baking for about 30-35 minutes until dried and golden.

Remove from oven and let cool. Store in airtight container.