Preheat oven to 350°F.

Lightly grease large cookie sheet.

In small bowl, beat together egg whites, oil, coffee, and vanilla.

In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, salt, nuts, and cherries until well mixed.

Pour egg mixture over dry ingredients and stir until combined.

Shape dough into two 12” by 1” logs; place both on prepared cookie sheet and flatten slightly.

Bake 30 minutes or until toothpick inserted in center comes out clean.

Cool logs on cookie sheet on wire rack 10 minutes.

Transfer 1 log to cutting board.

Cut diagonally into scant-½-inch-thick slices.

Lay slices out flat on ungreased cookie sheet.

Repeat with remaining log, using second cookie sheet if necessary.

Bake until dry, 20 minutes, rotating cookie sheets between upper and lower oven racks halfway though baking if using two sheets.

Using wide metal spatula, transfer biscotti to rack to cool.

Store biscotti in airtight container at room temperature up to 2 weeks or in freezer up to 3 months.