• Preheat oven to 375°F and check that the oven rack is in the middle. Line a cookie baking sheet with parchment paper or a silicone liner, set aside.
• Cut 5 tablespoons butter into cubes and place the cubed butter in a large mixing bowl. Add 2/3 cup sugar to the bowl. Use an electric mixer to cream the butter and sugar for about 5 minutes until combined. Add 1 egg and mix. Add the second egg, 2 teaspoons vanilla extract, and 1 teaspoon fiori di Sicilia and mix.
• In a medium sized bowl, add 2 cups all-purpose flour, 1 1/2 teaspoon baking powder, 1/8 teaspoon salt and combine with a fork. Use a fine grater and zest an orange over the dry ingredients, combine with a fork. Reserve the rest of the orange for other purposes.
• Add about half of the flour mixture to the wet ingredients and mix for 30 seconds. Add the remaining flour to the dough and mix until 50% combined. Scatter the dried cherries over the dough and use a sturdy spatula to scrape the sides of the bowl and mix until combined.
• Divide the dough in half and transfer half to the parchment lined baking sheet. Use the spatula and/or a dough scraper to shape the dough into a 2 x 12 x 1/2 inch rectangular log, leave room for a second log. Transfer the remaining dough to the baking sheet and shape it in the same way.
• Check that the ends of the log are even with the rest of the log and not rounded, otherwise the end slices will be smaller than the rest. Also check that the top surface of the logs are even and smooth. The logs will expand slightly, check the placement of the logs are not too close to the edges of the baking sheet or each other.

First Bake

• Place the baking sheet on the middle oven rack and bake for 25 minutes. Take the baked logs out of the oven and allow them to cool on the baking sheet for 20-30 minutes. Turn off the oven and keep the door closed while the baked logs cool.

Second Bake (note lower oven temperature)

• Turn the oven back on and set the temperature to 325°F. When the baked logs are warm but cool enough to handle, transfer them to a cutting surface and use a serrated knife to cut each log into 12* slices.
• Place the biscotti back on the baking sheet, and spread the biscotti out without touching, and bake for 15-20 minutes, until the cut edges are a light golden brown.
• Transfer the biscotti to a cooling rack until cooled to room temperature. Store in an airtight container.