Preheat your oven to 350ºF and line a baking sheet with parchment paper.
In a medium sized bowl, whisk together the flour, baking powder, cinnamon and salt. In a bowl, beat together the butter and sugar. Continue beating with a hand mixer until very light and fluffy. about 5 minutes on medium-high speed. Next beat in the eggs, the Disaronno Amaretto plus both the almond and vanilla extracts.
With the mixer speed on low, add the flour mixture to the liquids and beat until just incorporated. Fold in the raw and chocolate-covered almonds.
Flour your hands and dust the dough with flour; divide it in half and form into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart.
Bake until puffed and set, about 25 minutes. Remove from the oven and let cool 10 minutes on the baking sheet, before moving to a cutting board. While they are cooling, reduce the oven temperature to 250ºF for the next step.
Slice the logs crosswise on the diagonal into 1-inch-thick slices. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet.
Put the chopped white chocolate and chopped semisweet chocolate in 2 small microwave-safe bowls. Microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti and let them set 30 minutes.
