Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until creamy. Add the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in chocolate and cherries: Gently fold in the dark chocolate chunks and chopped candied cherries.

Shape the dough: Form the dough into a 12-inch-long log, about 3 inches wide, and place it on the prepared baking sheet.

Bake: Bake for 25 minutes, then remove from the oven and let cool for 30 minutes.

Slice and bake again: Using a serrated knife, slice the log into ½-inch-thick biscotti. Place the slices cut side down on the baking sheet and bake for an additional 10-12 minutes until the biscotti are crisp.

Cool and serve: Let the biscotti cool completely before serving.