Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, lightly greasing it.

In a large mixing bowl, beat four eggs and one cup of granulated sugar on high speed for about 5 minutes.

Sift together one cup of all-purpose flour, one-third cup of cocoa powder, one teaspoon of baking powder, and a pinch of salt in a separate bowl.

Pour the batter into the prepared jelly roll pan and bake for 10 to 12 minutes.

Immediately flip the cake onto a kitchen towel dusted with powdered sugar, rolling it up tightly while still warm.

In a chilled mixing bowl, whip one cup of heavy cream with half a cup of powdered sugar and one teaspoon of vanilla extract until stiff peaks form.

Once the cake has cooled, unroll it and spread the cherry cream filling over the surface, then re-roll the cake.

For the ganache, heat half a cup of heavy cream, then pour it over eight ounces of chopped chocolate and two tablespoons of butter, stirring until smooth.

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

Before serving, garnish with whipped cream, whole cherries, and chocolate curls, then slice and enjoy.