Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

Prepare the Cake Batter

1. In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
2. In a separate large bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes.
3. Stir in the vanilla extract and water.
4. Gently fold the dry ingredients into the egg mixture until just combined.

Bake the Cake

1. Pour the batter into the prepared pan and spread it evenly.
2. Bake for 12–15 minutes, or until the cake springs back when lightly touched.

Roll the Cake

1. While the cake is baking, dust a clean kitchen towel with powdered sugar.
2. Immediately invert the baked cake onto the prepared towel.
3. Carefully peel off the parchment paper.
4. Starting from one end, roll the cake up in the towel and let it cool completely.

Make the Filling

1. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake Roll

1. Gently unroll the cooled cake.
2. Spread the whipped cream evenly over the cake, leaving a small border around the edges.
3. Spoon the cherry pie filling over the whipped cream.
4. Carefully roll the cake back up without the towel and place seam-side down on a serving platter.

Garnish and Serve

1. Dust the top with powdered sugar.
2. Garnish with chocolate shavings and fresh cherries if desired.
3. Slice and serve chilled.