Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicone baking sheets.
In a standing mixer or using a hand mixer, butter, sugar, and almond extract in a bowl until light and fluffy.
Add eggs and beat until well blended.
Whisk dry ingredients together in a bowl.
Mix dry ingredients into wet ingredients until just blended. Don't over-mix.
Mix in chocolate chips, cherries and nuts by hand if dough is too stiff.
Form into two long logs about 2" wide and 3/4 to 1" high.
Chill for 20 minutes.
Bake for 20 minutes at 350 degrees F.
Remove from oven and and allow to cool for about 5 minutes, then slice on the diagonal into 1" wide slices.
Put sliced bars on a silpat or parchment lined cookie sheet, cut side up, and bake for 7-8 minutes or until golden brown. Flip biscotti over and bake another 7 minutes. Biscotti should be barely golden brown.
Allow biscotti to cool completely before storing in an airtight container.
Makes 2 dozen larger biscotti or 48 small biscotti.