Preheat your oven to 350°F (175°C).

Grease a 15x10-inch jelly roll pan and line it with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large bowl, combine the eggs and granulated sugar. Beat on high speed for about 5-7 minutes until thick and pale.

Gently fold in the dry ingredients until just combined.

Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes or until a toothpick comes out clean.

As soon as the cake comes out, flip it onto a clean kitchen towel sprinkled with powdered sugar. Remove the parchment paper and roll the cake up while still warm.

While the cake cools, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Once the cake has cooled completely, unroll it gently and spread a layer of whipped cream and the cherry filling.

Roll it back up without the towel, place seam-side down on a platter, and frost with more whipped cream.

Add chocolate shavings and top with cherries for decoration.