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

In a mixing bowl, beat the room-temperature eggs with granulated sugar until pale and fluffy, about 5 minutes. Add vanilla extract.

Sift all-purpose flour, cocoa powder, baking powder, and salt into another bowl. Gently fold these dry ingredients into the egg mixture.

Spread the batter evenly on the prepared pan. Bake for 10-12 minutes, until the cake springs back when pressed.

Turn the baked cake onto a sugared towel and immediately roll it up tightly. Allow it to cool completely in this shape.

Whip heavy cream with powdered sugar and vanilla until stiff peaks form. If using, fold in cherries gently.

Unroll the cooled cake, spread whipped cream filling evenly and layer the cherries, then reroll without the towel.

Heat heavy cream until simmering, then pour over chopped chocolate and butter. Stir until smooth and glossy.

Decorate the top with additional whipped cream, whole cherries, and chocolate curls.

Refrigerate the cake roll for at least 30 minutes before serving.