3/4  Cup           whole dried cherries
     3/4  Cup           hearty red wine or water, warmed
   3                    eggs
   1 1/4  Cups          sugar
     1/4  Cup           sweet butter
  10      Ounces        bittersweet chocolate -- melted
   6      Tablespoons   cocoa
   2      Teaspoons     vanilla extract
   1      teaspoon      baking powder
   3 1/2  cups          unbleached all-purpose flour (or more)
Preheat the oven to 325=B0F.
Place cherries and wine in a small bowl and allow to plump for at least 1=
 hour.
With a mixer, beat the eggs and sugar together until fluffy and light
yellow. In a separate small sauce pan melt the butter, chocolate and cocoa
together, add vanilla. Fold into the egg mixture. Drain the cherries and
stir in.
Mix the baking powder and flour together and beat in until the dough pulls
away from the sides of the bowl and is just slightly tacky. With floured
hands, roll into 2 15-inch logs, 1 1/2 inches in diameter. Bake on parchment
paper in a preheated oven for 20-25 minutes or until lightly browned and
firm to the touch. Remove from oven and cool until logs can be
cut on the diagonal into 1/4 inch widths. Place biscotti in a single layer
on baking sheet and return to oven and bake for an additional 10 minutes.
Store airtight for up to 1 month.
  All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved