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

2. In a large bowl, beat the eggs on high for 5 minutes until thick and pale, then gradually add sugar and vanilla.

3. Sift the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.

4. Pour the batter into the prepared pan, spread evenly, and tap to remove bubbles.

5. Bake for 10–12 minutes or until it springs back when touched.

6. While baking, lay a kitchen towel on a surface and dust with powdered sugar.

7. Invert the baked cake onto the towel, peel off parchment, and roll the cake up in the towel while warm. Let it cool.

8. Whip the cream with powdered sugar and vanilla until stiff peaks form; chill until ready.

9. Gently unroll the cooled cake, spread whipped cream, add cherries, and drizzle with liqueur if using.

10. Roll the cake back up without the towel, wrap in plastic, and chill for at least 1 hour.

11. Before serving, decorate with whipped cream, chocolate shavings, cherries, and mint leaves.

12. Slice using a serrated knife for neat spirals.