Chocolate-Cherry Biscotti

• nonstick cooking spray
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 eggs
• 1/2 tsp vanilla
• 1-2/3 cups all-purpose flour
• 1/3 cup finely chopped dried tart cherries
• 1 cup bittersweet or semisweet chocolate pieces (6 ounces) (optional)
• 2 tsp shortening (optional)

Servings: 24

1. Preheat oven to 375 degrees F. Lightly coat a large cookie sheet with cooking spray; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the dried cherries.
2. Divide dough in half. Shape each portion into an 8" loaf. Place loaves about 3" apart on the prepared cookie sheet; flatten loaves slightly until about 2" wide. Bake for 18-20 minutes or until firm and a toothpick inserted near centers comes out clean. Cool on cookie sheet for 1 hour.
3. Preheat oven to 325 degrees F. Using a serrated knife, cut each loaf diagonally into 1/2" slices. Place slices on an ungreased large cookie sheet. Bake for 10 minutes. Turn slices over; bake for 8-10 minutes more or until crisp and dry. Transfer to wire racks; cool.
4. If desired, in a small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 50% power (medium) for 1-2 minutes or until melted and smooth, stirring twice. Dip one end of each biscotti into melted chocolate; place on waxed paper. Let stand until chocolate is set.