Preheat your oven to 180°C (350°F). Line a baking tray (about 10x15 inches) with parchment paper.

In a mixing bowl, whisk together eggs and granulated sugar until it’s thick and pale. Sift together flour, cocoa powder, baking powder, and salt, then gently fold it into the egg mixture until combined.

Pour the batter onto the prepared tray, spreading it evenly. Bake in the preheated oven for about 10-12 minutes, or until a toothpick comes out clean.

While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar. Once the cake is out of the oven, carefully invert it onto the towel and remove the parchment paper. Roll the cake with the towel while it’s still warm, and let it cool completely.

Whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the prepared cherries, reserving a few for decoration.

Once the cake is cool, unroll it gently. Spread the whipped cream and cherry mixture evenly over the cake, leaving some space at the edges. Roll the cake back up tightly without the towel.

Heat the heavy cream in a saucepan until it simmers, then pour it over the chopped dark chocolate in a bowl. Let it sit for a few minutes, then stir until smooth.

Drizzle the ganache over the rolled cake and garnish with additional cherries. Slice and serve!