Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl, whisk together the whole wheat pastry flour, ground flax seed, ground ginger and salt.

In the bowl of a stand mixer (or a large bowl with a hand mixer), combine the agave, egg whites, egg and vanilla extract. Beat until combined.

With the mixer on low, gradually add the flour mixture until just combined. Stir in the chocolate chips and dried cherries.

With flour on your hands, divide the dough into three even pieces, and form each one into a 6-inch log.

Transfer the logs of cookie dough to the prepared baking sheet and continue to form until the logs are 6 inches long, 2½ inches in width and about 1 inch high.

Bake until the logs are firm, 25 to 27 minutes. The logs will puff up. Transfer the logs to a wire rack. Cool for 15 minutes.

Lower the oven heat to 325 degrees F.

Cut each log on the diagonal into ½-inch pieces. Be sure that the pieces are not too thick; otherwise, they won't bake properly.

Lay the biscotti, one of the cut sides down, on the baking sheet (you made need to do this in two batches). Bake for 8 minutes. Flip the biscotti and bake for 7 to 8 minutes, or until the biscotti are starting to brown.

Transfer to a wire rack and let cool. The centers will harden as the cookies cool.

Serve or store in an airtight container.