Preheat oven to 350F. Line a baking sheet with parchment paper or use a silpat. Whisk together flour, baking soda, baking powder, salt and nutmeg in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and fluffy, 2-3 minutes. At low speed or by hand, stir in flour mixture followed
by cherries and chocolate. Drop spoonfuls of batter into long lines on prepared baking sheet and, with well floured hands, shape the irregular lines into rectangular logs about 1/2 inch high. Length and width are your prerogative, and you can use more than one baking sheet, if necessary. Bake at 350F for 20 minutes, until logs are a light
gold color and are fully set (they will spring back slightly when touched with a finger). Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat (on their sides) on baking sheet. Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If biscotti cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more
minutes. Remove to a wire rack to cool. Store in an airtight container. Makes about 4 dozen cookies.
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