Using your oven or toaster oven, toast the almond slivers for about 5-7 minutes. Mix once during toasting. Be sure to not over toast as they can burn quickly.
Prepare the cherries by coarsely chopping and draining on a paper towel.
In a mixing bowl, cream butter and sugar together until fluffy. Beat in the two eggs one at a time. Add vanilla & almond extract and mix thoroughly.
In a separate bowl sift flour, baking powder, baking soda, and salt until well combined. Gently mix into the wet ingredients. Once incorporated, fold in the almonds and chopped cherries.
Turn the dough onto a lightly floured surface and knead for a couple minutes. Dust with a little flour if the dough is sticky.
Divide the dough in half and roll each half into a 12″ log. Transfer each log to a baking sheet lined with parchment paper or a silicone mat.
Using your fingers, gently flatten each log into a ½” thick rectangle, keep the length at roughly 12″. Beat the egg white with a splash of water and brush onto each dough rectangle.
Bake in the oven for 25-30 minutes. Remove from the oven and let cool for 15 minutes. Move biscotti to a cutting board and with a serrated knife cut each slice about ½” – ¾” thick.
Lay the biscotti slices back on the baking sheet (cut side down) and place it back in the oven for about 6-8 minutes on each side.
Let the biscotti cool completely. Melt the candy and place it in a plastic bag, cut a small tip off the corner of the bag, and squeeze chocolate onto the biscotti. Enjoy!
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