Line a large baking sheet with parchment. Brush the parchment with butter.
Sift flour, cocoa, baking powder, and salt into a medium bowl. Add pecans.
In another bowl, add orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
Add the egg mixture to the flour mixture. Stir with wooden spoon and blend well. Add cherries, if desired .
Divide dough in half and shape each into a cylinder (roughly 12 x 2). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3 inches – they will spread out as they bake.
Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting to keep shape.
With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into 1 centimeter slices.
Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more minutes or until golden brown and crisp. Makes about 40 biscotti!
For the latte:
In a tall glass combine the espresso shot with honey and stick until dissolved.
Pour cold milk into a tall measuring cup or frother and using a small whip or immersion blender whip for several seconds to create a dense foam. Heat for 12-15 seconds in mircrowave until just warm.
Pour this frothy milk over espresso and stand a long cinnamon stick that it taller than the glass into latte. Sprinkle with ground cinnamon.