👩‍🍳 Directions:

1️⃣ Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper 🍰.

2️⃣ Prepare the Sponge Cake:
In a mixing bowl, beat the eggs 🥚 and granulated sugar 🍬 until light and fluffy.
Sift together flour, cocoa powder, baking powder, and salt 🌾. Gently fold the dry ingredients into the egg mixture.
Mix in vanilla extract 🍦. Spread the batter evenly over the prepared sheet and bake for 10–12 minutes until the sponge springs back when touched.

3️⃣ Roll the Cake:
Turn the warm sponge onto a clean towel dusted with cocoa powder 🍫. Peel off the parchment paper and roll the cake (with the towel) from a short end. Let it cool completely 🧊.

4️⃣ Make the Filling:
Whip the heavy cream 🍦, powdered sugar 🍬, and vanilla extract 🍦 to stiff peaks. Gently fold in the cherries 🍒.

5️⃣ Assemble the Roll:
Unroll the cooled sponge and spread the cream and cherry filling 🍰 evenly. Roll it back up tightly, starting at the same short end, and place it seam-side down on a platter 🍒.

6️⃣ Decorate the Roll:
Melt the chocolate chips 🍫 with heavy cream 🍦 until smooth, then drizzle the ganache over the roll.
Pipe whipped cream 🍦, top with maraschino cherries 🍒, and sprinkle with shaved chocolate 🍫.
Chill for at least 1 hour before serving ❄️.