Preheat the oven to 350°F (180°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the longer sides.
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes until thick and pale. Stir in the vanilla extract.
Sift the flour, cocoa powder, and salt over the egg mixture. Gently fold until just combined, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread it out evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.
Lay a clean kitchen towel on the counter and dust it with powdered sugar. Loosen the edges of the cake and invert it onto the towel. Carefully peel off the parchment paper.
Starting from one short end, gently roll the cake and towel together. Let it cool completely on a wire rack.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Carefully unroll the cake and remove the towel. Brush the cake with kirsch. Spread the whipped cream over the cake, leaving a border around the edges.
Spread the cherry pie filling over the whipped cream. Roll up the cake without the towel, starting from the same end as before.
Transfer the cake to a serving platter, seam side down. Frost the cake with the remaining whipped cream and garnish with dark chocolate shavings.
Refrigerate the cake for at least 2 hours before serving.