In a mixing bowl combine the eggs and sugar. Using a hand mixer whisk them together for about 2 minutes. Add the milk, soften butter and whisk again.
In a large mixing bowl combine the flour, baking powder, salt and give it a quick whisk.
Add half of the dry ingredients to the eggs mixture and mix it with a spatula. Add the orange zest, dry cherries and almonds and mix again. Add the rest of the dry ingredients and keep mixing.
Transfer the dough onto the work surface dusted with flour and keep mixing with your hands. Divide the dough in half and form two loafs. Transfer them to a baking sheet and bake at 350 F degrees for 35-40 minutes or until slightly brown.
Let them cool for about a minute and cut the baked loafs into slices about 1/2 inch thick. Place the slices with the cut side up back onto the baking sheet and bake for an additional 10 minutes on each side, until golden-brown.
Let the Biscotti cool completely and store in an airtight container at room temperature.