Preheat your oven to 350°F (175°C). In a mixing bowl, beat together the eggs and granulated sugar until pale and fluffy, about 5 minutes. Gently fold in the all-purpose flour until just combined. Pour the batter into a lined and greased baking pan, spreading it evenly. Bake for 12-15 minutes, or until it turns lightly golden and springs back when touched.

Once baked, carefully remove the sponge cake from the oven and invert it onto a tea towel dusted with powdered sugar. Slowly peel off the parchment paper and roll the cake tightly with the towel while it's still warm. Allow it to cool completely in its rolled shape, which should take about 30 minutes.

While the sponge cools, prepare the cream cheese filling. In a mixing bowl, beat the cream cheese and confectioners' sugar together until smooth and creamy, which should take about 3-5 minutes. Add the vanilla extract, mixing until fully incorporated.

Once the sponge cake has cooled, gently unroll it. Spread the cream cheese filling evenly across the surface, ensuring that you reach the edges. Spoon the cherry pie filling evenly over the cream cheese layer.

Carefully roll the cake back up without the towel, using a gentle motion to maintain its shape.

Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld and the cake to set.

Unwrap the cake roll and transfer it to a serving platter. Dust the top with additional powdered sugar for a beautiful finish. Slice the roll with a sharp knife, making clean cuts to showcase the filling. Serve chilled.