1️⃣ Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Line a 10×15-inch jelly roll pan with parchment paper for easy removal after baking.

2️⃣ Prepare the Cake Batter:

1. In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale. This will take about 5 minutes.
2. Sift in the flour, cocoa powder, baking powder, and salt.
3. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

3️⃣ Bake the Cake:

1. Pour the batter into the prepared pan and spread it out evenly.
2. Bake for 12-15 minutes, or until the cake springs back when touched.
3. While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.

4️⃣ Roll the Cake:

1. Once the cake is done, immediately invert it onto the prepared towel.
2. Carefully peel off the parchment paper.
3. Roll the cake and towel together from the short end. Let it cool completely while rolled.

5️⃣ Prepare the Filling:

1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. If using cherry liqueur, brush it over the cooled cake for added flavor.

6️⃣ Assemble the Roll:

1. Unroll the cooled cake and remove the towel.
2. Spread the whipped cream evenly over the cake, leaving a small border around the edges.
3. Scatter the drained cherries over the whipped cream.

7️⃣ Roll and Garnish:

1. Carefully roll up the cake without the towel, starting from one end.
2. Place the roll seam side down on a serving platter.
3. Frost the roll with the remaining whipped cream and garnish with chocolate shavings.

8️⃣ Chill and Serve:

1. Refrigerate the Swiss roll for at least 1 hour before serving to allow the flavors to meld.