1. Preheat your oven to 350 F (175 C). Line a large baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

3. In a separate medium bowl, whisk together the sourdough discard, large egg, and vanilla extract until thoroughly combined.

4. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until just combined. Avoid overmixing.

5. Gently fold in the chopped dried cherries and semi-sweet chocolate chips until they are evenly distributed.

6. Transfer the dough to your prepared baking sheet. With lightly floured hands, shape the dough into a log, approximately 10-12 inches long and 2-3 inches wide and about 1 inch high.

7. Bake the log for 25-30 minutes, or until it is firm to the touch and lightly golden brown. Remove from the oven and let it cool on the baking sheet for 15-20 minutes.

8. Once cooled slightly, carefully transfer the log to a cutting board. Using a serrated knife, slice the log into 1/2-inch thick pieces. Arrange the slices cut-side down back on the baking sheet.

9. Reduce the oven temperature to 300 F (150 C). Bake for another 15-20 minutes, flipping halfway through, until the biscotti are golden brown and crisp.

10. Remove the biscotti from the oven and transfer them to a wire rack to cool completely.