Cake:

5 eggs, separated
1 cup powdered sugar
3 tbsp. cocoa

Beat egg yolks until thick and pale. Add sugar and cocoa; beat well. Fold in stiffly beaten egg whites. Spread in buttered floured rectangle pan. Bake at 350°F for 12 minutes. Quickly loosen and turn onto water sprinkled towel and roll up until cool.

Mocha Filling:

1 cup milk
1/3 cup all-purpose flour
1 cup (2 sticks) butter
1 cup sugar
1/2 tsp. vanilla
3 tbsp. instant coffee

Cook milk and flour in saucepan to make paste. Let cool. Whip butter and sugar until light and fluffy. Add milk/flour paste, vanilla and coffee; whip.

Unroll cake and spread with 1/2 of mocha filling. Roll up again.

Icing:

reserved Mocha Filling
3 tbsp. cocoa
powdered sugar, for dusting (optional)

Add 3 tablespoons cocoa to remaining filling and ice outside of cake. Decorate with icing and cherries. Dust with powdered sugar, if desired