Directions:

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, until thick and pale. Add the milk and vanilla extract, beating until combined.
Gradually fold the dry ingredients into the wet ingredients, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar. Once the cake is done, immediately invert it onto the towel and peel off the parchment paper. Roll the cake up in the towel from the short side and let it cool completely.
For the filling, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cake is cool, unroll it and spread a layer of whipped cream, followed by the cherry pie filling. Roll the cake back up without the towel.
Decorate with additional whipped cream, fresh cherries, and shaved chocolate.