Preheat your oven to 350°F (175°C).

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In another bowl, beat the eggs and sugar together until fluffy. Stir in the vanilla and melted butter.

Gradually add the flour mixture to the egg mixture, stirring until just combined.

Line a 15×10 inch jelly roll pan with parchment paper and spread your batter evenly into the pan.

Bake for about 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pan from the oven and let it cool for about 5 minutes.

Sprinkle some powdered sugar on a clean kitchen towel and flip the cake onto it. Remove the parchment paper.

Roll the cake tightly with the towel starting at the short end and let it cool completely in this position.

In a saucepan over medium heat, combine cherries, sugar, almond extract, and cornstarch. Cook until the cherries soften and the mixture thickens.

Let the cherry filling cool.

In a mixing bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla; continue beating until you have lovely whipped cream.

Once the cake has cooled, carefully unroll it. Spread the whipped cream evenly and then add the cherry filling.

Roll the cake back up without the towel this time.

Dust the outside with powdered sugar for that classic finish.