Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment or a nonstick baking liner.

  In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt on medium-low speed until well blended. On low speed, mix in the cherries and almonds. In a small bowl, whisk the eggs, kirsch, and almond extract. Slowly pour in the egg mixture. Mix until the dough comes together in large, moist clumps, about 1 minute.

  Turn the dough out onto a lightly floured surface and knead to incorporate any remaining dry ingredients. Divide into 2 equal piles. Shape each pile into a log 10 inches long and about 4 inches wide, lightly flouring your hands as needed (the dough will be sticky).

  Position the logs on the cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when pressed, 32 to 36 minutes. Transfer the sheet to a rack and leave until the logs are cool enough to handle, about 10 minutes. Reduce the oven temperature to 300°F.

  Carefully peel the logs from the parchment and transfer to a cutting board. Using a serrated knife, cut each log on a sharp angle into 1/2-inch-thick slices. Return the slices to the cookie sheet and arrange them cut side down. It’s OK if they touch because they won’t spread.

  Bake until the biscotti are dried to your taste, 10 minutes (for slightly moist) to 20 minutes (for super-dry and crunchy), turning them over halfway through baking. Transfer the cookie sheet to a rack and let the biscotti cool completely. They will still give slightly when pressed but will harden as they cool.

  When the biscotti are cool, melt the white chocolate in a microwave or in a heatproof bowl set in a skillet of barely simmering water. Dip one end of each biscotti in the chocolate and place on a baking sheet lined with fresh parchment until set, about 30 minutes. Store in an airtight container for up to 2 weeks or freeze for up to 1 month.