Preheat the oven to 350F, and line a large baking sheet with parchment or a silicone liner. Set aside for now.

In a medium bowl, whisk together the flour, salt, baking powder, and cocoa.

In the bowl of a stand mixer, cream together the butter and sugar until creamy. Beat in eggs, one at a time, then add the melted dark chocolate.

Add the dry ingredients, and mix until dough comes together.

Remove bowl from mixer, and use a spatula to stir in the Andes chips. Knead the dough lightly, and split into two even parts.

Form two long skinny logs {about 3 inches wide}, and place on the prepared baking sheet.

Bake for 30 minutes, then let cool until easy to handle.

Remove logs from the baking sheet, and using a serrated knife, cut slices about ¾" wide. Place the cookie slices back onto the baking sheet, and bake for 20-25 minutes more at 350F.

After the second bake, let the biscotti cool off again, then drizzle with the melted Andes mints. Let the chocolate harden, and enjoy! :)