A banana bread mix and dried cranberries make these Italian cookies easy to prepare.
Heat oven to 350°F. In a large bowl stir together the mix, water, eggs, and oil until combined. Stir in cherries. Divide dough in half. On a baking sheet lined with parchment paper, shape each half of dough into an 8x 1-3/4-inch log (use wet hands if dough is sticky). Bake for 30 minutes until logs are browned. Cool on cookie sheet on a wire rack.
When cool, use a serrated knife to cut 1/2-inch thick diagonal slices. Arrange slices, cut sides down, on parchment-lined baking sheet. Bake in the 350°F oven for 8 to 10 minutes more per side or until browned and crisp. Cool on a wire rack. Store in a container for up to a week. Makes about 22 slices.