Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Mix dry ingredients and set aside. In a stand mixer fitted with a beater blade, cream butter and sugar until light and fluffy, about 3 minutes. Scrape down the bowl and beater blade.
Beat in eggs until incorporated, about 2 minutes. Scrape down the bowl and beater blade. Mix in amaretto and almond extract. Mix in dry ingredients. Scrape down the bowl and beater blade. Add almonds and cherries and mix until just combined.
Divide mixture into two portions. Using a spatula, smooth mixture into two 12-inch long by 5-inch wide logs. Bake for 15-20 minutes or until logs are firm and just starting to brown. Remove from the oven and using a wide spatula transfer logs to a cutting board.
Using a sharp serrated knife, slice logs in half so you have four 6-inch by 5-inch portions in total. Cut biscotti slices lengthwise into 3/4-inch increments and return to the baking sheet. Bake for another 15 minutes or until golden brown.
