Preheat your oven to 180°C and line a large tray with baking paper.

Whisk the melted butter and sugar (sachet 1) together, then whisk in the egg until combined. Add the cookie mix (sachet 2) and mix to form a uniform dough. Stir through the cherries and hazelnuts until evenly distributed. If the dough is very sticky, cover and chill for 30 minutes to firm up.

Shape the dough into a log on the prepared tray, about 2cm high and 7cm wide.

Bake for 25-30 minutes or until cooked through, then remove from the oven and allow to cool on the tray. Reduce the oven temperature to 160°C.

Using a large sharp serrated knife, slice the slightly warm biscuit log from the short end into 5mm-thick slices. Space the biscotti cut-side up on baking trays and place in the oven to dry for 10-15 minutes, flipping the biscotti over halfway through.

Transfer to wire racks to cool completely. Dip and drizzle with melted dark chocolate and place in the fridge to set.

Tip: You can swap out the glace cherries for dried sour cherries or cranberries if you prefer. Shred the zest from 1 naartjie or clementine into the chocolate cookie dough for another layer of festiveness!