Position 2 oven racks to upper and lower position. Preheat oven to 325°. Spray 2 rimmed baking pans with nonstick cooking spray. In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In separate large bowl, with mixer on medium speed, beat sugar and butter 5 minutes or until light and fluffy, scraping bowl occasionally with rubber spatula. Add eggs and vanilla and beat 1 minute. Reduce speed to low, and gradually add flour mixture, beating until well combined; scrape bowl. Add almonds and chocolate chips and beat until just combined.
Divide dough into 4 equal portions. Working with 1 piece at a time, on prepared baking pan, with floured hands, shape dough into 12 x 2-inch log (about 1/2-inch high). Repeat with remaining 3 pieces of dough, placing 2 logs on each baking pan.
Bake logs 25 to 30 minutes or until tops are firm and toothpick inserted in center comes out clean, rotating baking pans between upper and lower racks halfway through baking. Cool logs on pans on wire racks 20 minutes.
Transfer 1 log at a time to cutting board. With serrated knife, cut each log crosswise into 1/2-inch-thick slices. Place slices, cut side down, onto same baking pans. Bake slices 20 to 25 minutes longer or until dry, rotating baking pans between upper and lower racks halfway through baking. Transfer biscotti to wire racks to cool completely. Store biscotti in airtight container at room temperature for up to 3 weeks or freeze for up to 3 months.