Preheat oven to 325ºF and line a baking sheet with parchment paper.
In a small mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, and cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment, or using a medium mixing bowl and handheld electric beater, beat together the ghee, granulated sugar, and brown sugar for 2-3 minutes. The mixture will be crumbly. Beat in the egg and egg yolk one at a time, scraping down the bowl and beater as needed, until smoothly and fully incorporated. Beat in the vanilla extract.
Add the dry ingredients to the wet and mix in on lowest speed for 20-30 seconds. The dough should be even throughout with no streaks of flour remaining. Add the chocolate chips and fold in with a spatula until evenly dispersed.
Divide the biscotti dough in half and shape each half into a 6″x3″ rectangle on the prepared baking sheet, leaving at least a few inches of space between the two portions of dough.
Bake biscotti in preheated oven for 30 minutes. Then, remove from oven and reduce heat to 300ºF.
Allow the biscotti to cool for 15 minutes, and then use a serrated knife held at an angle to carefully slice each portion into approx. 1″ thick slices (see photo in post above). Space the slices out on the baking sheet, cut-side down. Cool for another 15 minutes before the second bake.
Return biscotti to the oven and bake at 300ºF for an additional 12-15 on each side (flip them carefully because they will be hot!), until golden-brown and fairly firm to the touch. Allow to cool completely before dipping in chocolate; they will crisp up more as they cool.
To melt the chocolate, place chopped chocolate in a small microwave-safe mixing bowl and microwave for 30 seconds. Stir, and continue to microwave for 15 second increments, stirring in between, just until the chocolate is smoothly melted. Dip each biscotti in chocolate and place back on the parchment-lined baking sheet. Allow chocolate to set (you can place the baking sheet in the refrigerator briefly to speed up this process) and then transfer biscotti to a airtight container or zip-top bag. Store at room temperature for up to 2 weeks.