1/2 cup semisweet or bittersweet chocolate chips, melted
Preheat oven to 375°F.
Mix flour, cocoa powder, and baking powder in a small bowl.
In mixer, beat oil and eggs. Add sugar and vanilla and beat until smooth.
Add flour and mix until well combined.
Fold in cherries.
Put parchment paper or an oven safe silicone mat on a large cookie sheet.
Form biscotti dough into a long cylinder shape almost as long as the baking sheet then pat down to 1/2 inch thick, maintaining even width from end to end.
Bake 25-30 minutes.
Remove from oven and let cool approximately 5 minutes. You want to let it cool long enough to handle but not long enough to start hardening or it will fall apart when you cut it.
Cut cookie crosswise in approximately 1/2 inch thick fingers.
Place back on baking sheet cut side up. Bake 6-10 minutes then turn and bake on other side 6-10 minutes. The color makes it hard to judge by brownness of the cookie but you want to it to look baked through.
Remove from oven and cool completely.
Melt chocolate and brush over top of each cookie.
I’ve used olive oil and avocado oil with no issues. Vegetable oil would also work.
When cutting the biscotti use a sharp straight knife and don’t cut straight down. Instead, hold your knife at a 45 degree angle and cut through the cookie at that angle.