Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.

In a large mixing bowl, beat together the eggs and granulated sugar for about 5–7 minutes until pale and fluffy. Gently fold in the vanilla extract.

Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a separate bowl. Gently fold this mixture into the egg mixture until just combined.

Spread the batter evenly in the prepared pan and bake for 10–12 minutes, checking for a springy texture.

Once baked, let it cool for about 5 minutes, then invert the cake onto a sugared kitchen towel and roll it tightly while still warm.

In a mixing bowl, combine the heavy cream, powdered sugar, and a splash of vanilla extract. Whip until soft peaks form. Optionally fold in chopped fresh cherries.

Unroll the cooled cake and spread an even layer of the whipped cream mixture, then re-roll the cake tightly.

For the ganache, heat the heavy cream until simmering, pour over the chocolate, let sit for a few minutes, then stir until smooth.

Chill the cake roll for at least 30 minutes to set, then slice with a serrated knife to serve.