Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.

In a mixing bowl, beat the eggs with granulated sugar until it doubles in size and turns pale yellow, about 5 minutes.

Blend in the vanilla extract, and gently fold in the flour, baking powder, and salt until just combined.

Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until lightly golden.

Immediately sprinkle powdered sugar on a clean kitchen towel, invert the cake onto the towel, remove parchment paper, and roll it up while still warm.

While the cake cools, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Unroll the cooled cake carefully, spread the cream cheese filling evenly, and spoon cherry pie filling on top.

Roll it back up without the towel and wrap in plastic wrap.

Refrigerate for at least one hour. Slice into rounds and top with whipped cream and cherries if desired.