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Preheat oven to 350.
In a medium bowl whisk together until smooth butter, eggs, sugar, salt, both extracts, and baking powder.
With a wooden spoon mix in 1 and ¾ cups of flour.
Coarsely chop the cherries then mix in the dried cherries and slivered almonds.
Turn your cookie dough onto a floured surface. Sprinkle a little flour on top and cut dough evenly in half.
Form 2 logs out of dough (like pictured in the post). About 3 and ½ inches wide.
Transfer logs onto parchment paper lined cookie sheet and bake the logs for about 30 minutes or until lightly golden. Remove from the oven and let cool until just warm.
With a long serrated knife cut the biscotti into ¾" slices diagonally by pushing the knife through rather than using a sawing motion.
Place the biscotti cut side down and bake for 10 minutes. Pull them out of the oven and carefully flip them over. Bake again for 10 minutes.
Remove from the oven and let cool.