1. 1. Prepare Your Oven and Baking Sheet: Preheat your oven to 350 F (175 C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

2. 2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Make sure there are no lumps in the baking powder.

3. 3. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, large egg, and vanilla extract until smooth. The discard doesn’t need to be perfectly bubbly; unfed discard works perfectly here.

4. 4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Mix with a spatula or wooden spoon until a shaggy dough forms. Be careful not to overmix at this stage.

5. 5. Fold in Cherries and Chocolate: Add the chopped dried cherries and chocolate chips to the dough. Continue to mix gently until the cherries and chocolate are evenly distributed throughout the dough. The dough will be thick and slightly sticky.

6. 6. Shape the Dough Log: Transfer the dough to your prepared baking sheet. Using floured hands, shape the dough into a log, approximately 10-12 inches long and 2-3 inches wide. Aim for an even thickness so the biscotti bake uniformly.

7. 7. First Bake (The Loaf): Bake the dough log for 25-30 minutes, or until it’s golden brown and firm to the touch. Remove it from the oven and let it cool on the baking sheet for about 15 minutes. This cooling period is crucial before slicing.

8. 8. Slice and Second Bake (The Crisp): Reduce the oven temperature to 300 F (150 C). Carefully transfer the slightly cooled log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces. Lay the sliced biscotti cut-side down back onto the baking sheet. Bake for another 15-20 minutes, flipping them halfway through, until they are golden brown and crisp. Let them cool completely on a wire rack. They will harden further as they cool.