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Separate one egg; set aside. In a large mixing bowl cream butter and 1 cup plus 2 Tbsp. of sugar until light and fluffy. Beat in 2 eggs plus the reserved yolk. Beat in extract. Combine flour, baking soda, baking powder; gradually add to creamed mixture. Turn onto a floured service and knead in cherries and almonds. Shape into a rectangle and transfer onto a greased cookie sheet. Beat reserved egg white and brush over dough, sprinkle with remaining sugar, bake at 350 for 28 - 30 minutes. Let cool 10 minutes. Transfer to a cutting board; with a serrated knife cut diagonally into 18 slices. Place cut side down on a greased cookie sheet. Bake for 20 - 25 minutes turning once. Remove to wire racks to cool. Melt chocolate and drizzle over Biscotti. Cool and serve!
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