Preheat your oven to 350°F (175°C).

In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer for about 5 minutes until thick and pale. Stir in vanilla extract.

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

Pour the batter into a prepared 15x10-inch jelly roll pan and spread evenly. Bake for 12-15 minutes until the cake springs back when touched.

Prepare a clean kitchen towel dusted with powdered sugar. Invert the baked cake onto the towel and carefully peel off the parchment paper. Roll the cake up with the towel inside and let it cool completely.

In a medium bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.

Once the cake has cooled, gently unroll it. Spread a layer of whipped cream over the cake, then add cherry pie filling on top.

Roll the cake back up without the towel, seam side down on a serving platter. Refrigerate for at least 1 hour to set. Dust with powdered sugar and garnish with chocolate shavings before serving.