Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

In a large mixing bowl, beat together eggs and granulated sugar with an electric mixer on high speed for about 5-7 minutes until pale and fluffy. Add the vanilla extract and mix until blended.

Sift cocoa powder, flour, baking powder, and salt together into the egg mixture. Fold gently to retain air.

Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes until it springs back when touched.

Remove the cake from the oven, turn it onto a sugar-sprinkled towel, peel off parchment, and roll it tightly. Let it cool.

For the filling, combine heavy cream, powdered sugar, and vanilla in a chilled bowl. Whip to stiff peaks and fold in kirsch or cherries.

Unroll the cooled cake, spread whipped cream filling, add chopped cherries, and reroll without the towel.

For the ganache, warm heavy cream in a saucepan and pour over chopped chocolate. Stir until smooth.

Drizzle ganache over the rolled cake and refrigerate for at least 30 minutes before serving.

Slice gently with a sharp knife and serve with whipped cream and fresh cherries.