2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 cup sugar
3 beaten
1 teaspoon vanilla
1 tablespoon Kirsch
1/8 teaspoon salt
1 cup chocolate chips
1/4 cup butter
1 cup almonds, coarsely chopped
1 cup dried cherries or cranberries

Preheat oven to 350F.

Melt chocolate chips and butter together in the microwave or in a double boiler over low heat.
Line two baking sheets with parchement paper or a baking liner.
In a bowl, combine flour, cocoa, and baking powder.
Stir well.

In another large bowl, combine sugar, eggs, vanilla, Kirsch, and salt; stir in chocolate and butter until well
blended.
With a wooden spoon, mix in almonds and cherries or cranberries.
Fold in flour mixture and mix well.
Dough will be stiff.
Divide dough in half.
Working directly on prepared cookie sheets, shape each half into a log shape measuring about 2 1/2″ wide by
15″ long.
Place a log on each baking sheet.
Bake for 35 minutes, or until a toothpick inserted in center comes out clean.
Alternate position of baking sheets after half the time.
Cool logs and baking sheets on wire racks, then transfer them to a cutting board.
Cut each log into diagonal 1/3″ to 1/2″ thick slices with a serrated knife.
Lay slices on baking sheets and bake 10 minutes.
Turn slices over and bake 10 minutes more, until crisp and dry.
Cool on baking sheets.

Makes about 48