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

In a bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt.

In another bowl, beat the eggs and granulated sugar until pale and thick. Add vanilla extract.

Gently fold in the dry ingredients until just combined.

Spread the batter evenly in the prepared pan.

Bake for 10-12 minutes or until the cake springs back when lightly touched.

Dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel and remove the parchment paper. Roll the cake with the towel from the short end and let it cool completely.

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Unroll the cooled cake and spread an even layer of cherry jam.

Spread the whipped cream over the jam. Re-roll the cake without the towel.

Transfer the roll to a serving plate, seam side down. Dust with powdered sugar.

Garnish with fresh cherries and chocolate shavings.