Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
In a large bowl, beat eggs with sugar and vanilla extract until thick and pale. Sift in cocoa powder and gently fold to combine.
Pour the batter evenly into the prepared pan and bake for 12–15 minutes, until the cake springs back when lightly pressed.
Roll the Cake:
Remove from oven and immediately invert onto a clean kitchen towel sprinkled with powdered sugar. Peel off parchment paper. While still warm, roll the cake gently with the towel from one short end to the other. Let cool completely.
Prepare the Whipped Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Swiss Roll:
Unroll the cooled cake carefully. Spread an even layer of whipped cream over the cake. Add cherry pie filling or fresh cherries and drizzle with cherry liqueur if using.
Gently roll the cake back up without the towel.
Decorate:
Spread a thin layer of whipped cream over the outside if desired. Sprinkle with chocolate shavings or curls and top with fresh cherries.
Serving and Storage Tips:
