Mix the wet ingredients together. Add the flour and baking powder. Mix together.
Stir in the orange zest, pistachios, and coarsely chopped cherries.
Place the dough on parchment paper in a long rectangle that is about 1/2 inch thick.
Bake at 375 for thirty minutes. Put the uncut biscotti on a wire rack to cool for about five minutes.
With a serrated knife, cut it into slices that are about 1/2 inch thick. Lay the slices down on the baking sheet and put it back in the oven for about six minutes each side.
Let the biscotti cool on the wire rack. Store it in an airtight container.
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