Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy, about 5-7 minutes.

Sift in the flour, cocoa powder, and baking powder, and gently fold until just combined.

Add the vanilla extract and mix gently to combine.

Pour the batter into the prepared baking tray and spread evenly using a spatula.

Bake for 12-15 minutes or until the cake springs back when gently pressed.

Once baked, invert the cake onto a clean kitchen towel dusted with cocoa powder and remove the parchment.

Roll the cake gently with the towel, starting from one edge, and let it cool completely.

Meanwhile, whip the heavy cream until soft peaks form and set aside.

Unroll the cooled cake carefully, spread an even layer of cherry filling or fresh cherries on top, then re-roll.

Cover the entire roll with the whipped cream and sprinkle dark chocolate shavings on top for garnish.

Chill the Swiss roll in the refrigerator for at least 1 hour before slicing.