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1
Position 1 rack in center and 1 rack in top third of oven and preheat to 325F.
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2
Using handheld electric mixer, beat sugar and butter in very large bowl until well blended.
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3
Beat in eggs 1 at a time just until blended.
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4
Mix in orange peel, baking soda and salt.
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5
Add 3 cups flour, hazelnuts and dried cherries; stir until well blended.
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6
Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
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7
Transfer dough to floured work surface.
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8
Divide into 4 equal pieces.
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9
Knead each piece until dough holds together well.
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10
Form each piece into 9-inch-long by 3-inch-wide log.
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11
Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking).
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12
Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes.
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13
Cool logs on baking sheets 15 minutes.
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14
Maintain oven temperature.
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15
Using long wide spatula, transfer logs to cutting board.
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16
Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
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17
Arrange slices cut side down on 2 baking sheets.
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18
Bake biscotti 10 minutes.
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19
Turn biscotti over; bake until light golden, about 10 minutes longer.
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20
Transfer to racks and cool completely.
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21
Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth.
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22
Remove from over water.
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23
Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth.
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24
Gently shake off excess chocolate.
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25
Place biscotti, chocolate side up, on baking sheets.
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26
Refrigerate until chocolate is firm, about 35 minutes.
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27
Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti.
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28
(Can be made ahead.
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29
Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)
