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1
Pre-heat oven to 325 degrees F. Grease baking sheet.
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2
Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir (the chips may retain some of their original shape.
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3
If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted).
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4
Combine flour, cocoa, baking powder and salt in small bowl.
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5
Beat sugar and butter in large bowl until light and fluffy.
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6
Add eggs and vanilla extract; beat until combined.
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7
Stir in melted chocolate.
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8
Gradually stir in flour mixture.
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9
Stir in cherries and 1 cup chips.
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10
Shape dough with floured hands on prepared baking sheet into two 9 x 2 1/2-inch logs.
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11
Bake for 40 minutes or until slightly firm to the touch and cracked on top.
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12
Cool on baking sheet for 10 minutes.
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13
Slide log onto cutting board and cut each log into 12, 3/4-inch slices.
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14
Return to baking sheet cut side down.
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15
Bake, turning once, for 20 minutes or until firm.
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16
Remove to wire rack to cool completely.
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17
Place remaining 1/3 cup chocolate chips in small, heavy-duty plastic bag.
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18
Microwave on HIGH (100%) power for 30 to 45 seconds; knead.
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19
Cut a tiny corner from bag and drizzle over cooled biscotti.
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20
Let stand until drizzle is set.
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21
Store in tightly covered container at room temperature.
