Preheat oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
In a bowl, sift together flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk eggs, sugar, vanilla extract, milk, and vegetable oil until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
Turn the cake out onto a clean kitchen towel dusted with powdered sugar.
Remove parchment paper and gently roll the cake in the towel, starting from one short end. Cool completely.
Make the Filling:
9. Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
10. Unroll the cooled cake and spread whipped cream evenly over it.
11. Spoon cherry pie filling over the whipped cream.
