Preheat the oven to 350°F. Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Add the vanilla extract and mix well.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.

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

Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While the cake is still warm, roll it up with the towel starting from one short end. Allow it to cool completely in the rolled position.

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

Once the cake is cool, unroll it gently and spread a layer of whipped cream over the surface. Spoon the cherry pie filling evenly over the whipped cream.

Roll the cake back up without the towel and place it seam-side down on a serving platter. Chill in the refrigerator for at least 30 minutes before serving.

Before serving, dust the top with additional powdered sugar and garnish with chocolate shavings.