Chocolate Cherry Biscotti

Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.

In a large bowl cream together the butter and sugar until smooth. Beat in the eggs one at a time then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.

With lightly floured hands shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.

Bake for 20 to 25 minutes or until set and light golden brown. Cool 10 minutes. Using a serrated knife cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.

Bake for 8 to 10 minutes or until bottoms begin to brown. Turn and bake an additional 5 minutes or until browned and crisp. Cool completely. Melt white chocolate in the microwave stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.