Line a large cookie sheet with parchment paper and preheat the oven to 350°F.

In a medium-sized bowl, beat together the butter, sugar, and vanilla until smooth and creamy.

Mix in the eggs one at a time until well combined. Don’t worry if the mixture looks a little curdled—that’s totally normal.

Place a sifter over the bowl and sift the flour, baking powder, cardamom, and salt into the batter. Mix until just combined. Stir in the oats, chopped dark chocolate, almonds, and dried cherries.

Divide the dough into two equal pieces. Place them on the prepared baking sheet and shape each into a log about 12 inches long. Space the logs at least 3 inches apart. Flatten and smooth the tops with wet fingers until they are about ¾ inch thick.

Slide the pan into the oven and bake for 23 to 25 minutes, or until the logs start to brown around the edges. Let them cool on the pan for about 10 minutes. While they cool, drop the oven temperature to 325°F.

Once the logs have cooled for 15 to 20 minutes, grab a sharp knife and cut them into slices about ½ to ¾ inch thick.

Arrange the slices cut-side down on the baking sheet, keeping them close but not touching. Bake for another 25 minutes, until the edges are lightly golden brown.

Let the biscotti cool on the pan before storing. They’ll crisp up as they cool, so resist the urge to sneak a bite too soon (or don’t, I won’t judge). Store them in an airtight container at room temperature for up to two weeks.