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1
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Whisk flour, baking powder (and soda if using), and salt together in a medium bowl and set aside.
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2
On a separate rimmed baking sheet, spread almonds in a single layer and toast in the oven, stirring occasionally, until thoroughly golden-brown, about 15 minutes. Remove and set aside to cool.
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3
Whisk the sugar, zest and eggs (whatever part of them you're using) in a large bowl until well mixed. Add in vanilla. Sprinkle dry ingredients over egg mixture and fold until just combined. Add in almonds and cherries, and fold until just incorporated.
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4
Halve the dough and turn both portions onto the baking sheet. Using floured hands, quickly stretch or roll each portion of the dough into a rough 13 by 2-inch loaf. Place the loaves about 3 inches apart on a baking sheet and bake until golden and just beginning to crack, about 35 minutes, turning sheet around halfway through baking. Remove from oven, transfer loaves to cutting board using large spatula, and turn oven down to 325.
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5
Cut loaves on a bias into 1/2-inch-thick slices. Distribute about 1/2 an inch apart on the baking sheet (you may need an extra sheet this time around) and return to the oven. Bake until golden all over, about 10 minutes, turning cookies over halfway through. Cool on a wire rack. Biscotti will keep in an airtight container for up to 1 month.
