To start, preheat your oven to 350 degrees and line your baking sheet with parchment paper. Lightly dust the parchment paper with flour. Set aside.
Then grab 2 bowls and wooden spoon (no need of for a mixer). In a medium bowl combine your dry ingredients (flour, cocoa powder, baking soda, baking powder, sugar and salt). Set aside.
In a large bowl, combine the eggs and vanilla. Add the dry ingredients to the egg mixture. Mix well with a wooden spoon until a dough has formed.
Turn the dough out onto a lightly floured surface and knead a few times until the dough ball is smooth. Divide the ball in half.
Place the dough balls on the prepared baking sheet. Press each half into a log about 12 inches long and 2 inches wide. You may need to lightly dust your hands with flour if the dough is too sticky.
Bake for 35 minutes or until the logs are firm. Remove from oven and allow to cool on pan for 15 minutes.
Then using a sharp knife, slice on the diagonal 1/2 inch slices. Place slices cut side down back on baking sheet. Return pan to oven and bake for 8-10 minutes, the flip and bake another 8 minutes. Remove from oven and place baked biscotti on wire rack to cool.
Once the biscotti is cooled, it's time to melt your caramel and chocolate.