Preheat your oven to 375°F (190°C).

Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.

In a large mixing bowl, beat the eggs and sugar together until pale and fluffy. Add vanilla extract and mix well.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, blending until just combined.

Pour your batter into the prepared pan, spreading it evenly. Bake in your preheated oven for 12-15 minutes.

The cake is done when the edges start to lift from the pan and a toothpick inserted in the center comes out clean.

While the cake is still warm, carefully roll it up in a clean kitchen towel, starting from the short end. Let it cool completely in this position.

In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla. Beat until smooth and creamy.

Once your cake has cooled, gently unroll it and spread the cream cheese filling over the entire surface, leaving a small margin on the edges.

Drizzle the cherry pie filling over the cream cheese layer.

Roll the cake back up without the towel this time. Wrap it in plastic wrap and refrigerate for at least an hour.

Once chilled, unwrap and slice the roll cake into beautiful round pieces. Serve and enjoy!