Preheat the oven to 350 degrees F
Using an electric mixer, beat the eggs, coconut oil, and vanilla extract until blended. Add the sugar and mix until completely incorporated.
Whisk flour, salt, and baking powder in another bowl then add to the mixing bowl. Mix until the flour is blended with the other ingredients.
Fold the pistachios, dried cherries, and chocolate chips into the batter just until combined.
Place parchment paper on a baking sheet. With wet hands, divide the dough equally and form into two logs, approximately 12" long and 3" wide. Leave a 3" space in-between the two logs.
If needed, re-wet your hands and smooth the logs as best you can.
Bake the cranberry pistachio biscotti in a preheated oven for 30 minutes, then remove from the oven and cool for 30 minutes more. Reduce oven temperature to 325°F.
Once cooled, gently transfer one log at a time to a cutting board.
Using a bread knife, slice each log crosswise into 12 equal portions.
Evenly space the biscotti and bake for an additional 20 minutes.