Preheat the oven to 300 degrees F.

In a large bowl, mix together the oil and sugar until well blended. Add in the vanilla and almond extracts and eggs. Mix well again.

In a separate bowl, combine the flour, salt and baking powder, mixing well. Gradually add the flour mixture to the wet mixture – mixing until fully blended. Add cherries and almonds and mix until just blended.

Line a cookie sheet with parchment paper. Divide dough in half and form into two logs (approximately 12×2 inches for small biscotti or 9×3 inches for longer biscotti) on the parchment paper. Note: dough is sticky so wet your hands with cool water to more easily handle the dough.

Bake the logs for 30-35 minutes in the 300 degrees F oven until logs are a very light brown. Remove from the oven and set aside to cool for 10 minutes. Reduce the heat to 275 degrees F.

After 10 minutes, using a serrated knife, cut the logs on a diagonal into ¾ inch thick slices. Lay the cookies on their sides on the parchment covered cookie sheets and bake for 8 to 10 minutes more. Let cool.

Once the biscotti are cooled, place the chocolate in a microwave safe bowl. Microwave on high for 30 seconds, then stir with a whisk. Microwave in additional 5 second intervals, stirring after each interval until the chocolate is completely melted. (Avoid overheating as the chocolate may seize and become hard again.)

Using your whisk, drizzle the dark chocolate over the cooled biscotti.  Allow the chocolate to cool completely until firm. Serve immediately, or store in an air tight container until ready to serve.