1. 1. Prepare Your Workspace and Preheat the Oven: Start by preheating your oven to 350 F (175 C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

2. 2. Cream the Butter and Sugar: In a medium mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, which contributes to the biscotti’s texture.

3. 3. Add Wet Ingredients: Beat in the large egg, vanilla extract, and the active sourdough starter until well combined. The sourdough starter adds a subtle tang and helps with the texture, without making it taste overtly sour.

4. 4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough biscotti.

5. 5. Fold in Cherries and Chocolate: Gently fold in the chopped dried cherries and semi-sweet chocolate chips until they are evenly distributed throughout the dough. The dough will be thick and slightly sticky.

6. 6. Form the Log: Transfer the dough to your prepared baking sheet. Using lightly floured hands, shape the dough into a log, about 10-12 inches long and 2-3 inches wide. Try to make it as uniform as possible for even baking.

7. 7. First Bake: Bake the log for 25-30 minutes, or until it’s firm to the touch and lightly golden brown. Remove from the oven and let it cool on the baking sheet for at least 15-20 minutes. This cooling period is crucial before slicing.

8. 8. Slice and Second Bake: Once cooled slightly, carefully transfer the log to a cutting board. Using a sharp, serrated knife, slice the log diagonally into 1/2-inch thick pieces. Arrange the slices cut-side up back on the baking sheet. Return to the oven for another 10-15 minutes, flipping halfway through, until both sides are golden brown and crisp.

9. 9. Final Cool Down: Remove the biscotti from the oven and let them cool completely on a wire rack. They will firm up even more as they cool, achieving that characteristic biscotti crunch.