1. Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.

2. In a large bowl, cream together softened butter and sugar until light and fluffy, about 2 to 3 minutes.

3. Beat in eggs one at a time until well combined, then mix in sourdough discard and vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, and salt, then gently fold into the wet mixture until just combined.

5. Fold in dried cherries until evenly distributed in the dough.

6. Divide dough in half and shape each portion into a 10-inch by 2-inch log on the prepared tray.

7. Bake logs for 20–25 minutes until lightly golden and set but still soft to the touch.

8. Allow logs to cool on the tray for 10–15 minutes, then transfer to a cutting board.

9. Using a sharp serrated knife, slice diagonally into 3/4-inch pieces.

10. Lower oven temperature to 325°F (160°C) and arrange biscotti cut side down on the tray.

11. Bake for 10–12 minutes, flip each piece, then bake an additional 8–10 minutes until edges are lightly golden.

12. Cool biscotti completely on a wire rack before storing in an airtight container.