Preheat your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan with butter or spray, lining the bottom with parchment.

Beat eggs and sugar together until pale and fluffy, about 5-7 minutes. Add vanilla extract.

Sift together flour, cocoa powder, baking powder, and salt in a separate bowl. Fold into the egg mixture gently.

Spread the batter evenly in the jelly roll pan and bake for 10-12 minutes until springy.

Invert the cake onto a powdered sugar dusted towel, peeling off parchment, and roll tightly in the towel. Cool for 30 minutes.

Whip heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form, then fold in chopped cherries.

Unroll the cooled cake, spread with cherry cream filling, and sprinkle with additional cherries.

Roll the cake back into a tight cylinder and place seam side down on a platter.

Make the ganache by heating cream and pouring it over chopped chocolate, stirring until smooth.

Chill the completed cake roll in the refrigerator for at least 30 minutes before slicing.