1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. In a large bowl, beat eggs with an electric mixer for 5 minutes until thick and pale. Gradually add granulated sugar and beat until fully incorporated.

3. Sift flour, cocoa powder, baking powder, and salt into the egg mixture. Gently fold until just combined.

4. Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until the top springs back when touched.

5. While baking, lay a clean kitchen towel on a surface and dust it with powdered sugar.

6. Once baked, immediately turn the cake onto the towel, peel off parchment, and gently roll the cake (short side) with the towel. Let cool completely.

7. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

8. Unroll the cooled cake, spread whipped cream evenly, and spoon cherry filling over it. Re-roll the cake without the towel.

9. Place on a platter seam-side down. Top with remaining cream, chocolate shavings, and fresh cherries.

10. Chill for at least 1 hour before serving.