Preheat your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan by lining it with parchment paper, lightly greasing the surface.

In a large mixing bowl, beat together the eggs and granulated sugar using an electric mixer on high until pale and fluffy, about 5 minutes. Gently fold in the vanilla extract.

In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Carefully fold this mixture into the egg mixture until just combined.

Spread the cake batter evenly onto the prepared pan and bake for 10 to 12 minutes, or until the cake springs back lightly.

Once baked, remove the cake from the oven and immediately turn it onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll it up tightly in the towel.

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form, then fold in the cherries and kirsch.

Carefully unroll the cooled cake and spread the whipped cream filling, then sprinkle more cherries on top and re-roll tightly.

For the ganache, heat the cream until simmering, pour it over the chocolate and butter, let sit, then stir until smooth.

Drizzle ganache over the cake roll, and optionally top with extra whipped cream, cherries, and chocolate curls.

Refrigerate for at least 30 minutes before slicing to serve.