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If you’re not a fan of dark chocolate, you can use milk or white chocolate instead.
1. Preheat oven to 160°C (fan-forced). Line 2 large baking trays with baking paper. Sift the flours and cocoa powder into a medium bowl, returning any husks to the bowl.
2. Using electric beaters, whisk the eggwhites in a medium bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition, until sugar has completely dissolved.
3. Add the flour mixture to the eggwhite mixture and mix until well combined. Stir in the cherries and chocolate. Divide the mixture in half and shape each half into a log 24cm long and 3.5cm thick. Place logs on one of the baking trays and bake for 20 minutes or until light golden. Set aside for 2-3 hours to cool completely.4. When cooled, diagonally slice each log into 25 slices. Arrange the biscotti slices, in single layers, in the 2 baking trays. Bake, turning once, for 15-20 minutes or until the biscotti slices are dry and crisp. Transfer to wire racks to cool completely.