1/2 c. cake flour
3 tbsp. cocoa
3/4 tsp. baking powder
3 egg yolks
1/4 c. sugar
2 tbsp. milk
4 egg whites
1/8 tsp. salt
3 tbsp. sugar

FILLING:

1 can red cherry pie filling
2 c. whipping cream
1 tbsp. powdered sugar
1 tbsp. Kirschwasser
2 to 3 tbsp. Kirschwasser, cherry brandy or grand marnier

GARNISH:

1 oz. chocolate

Coat a 15 x 10 x 1 inch jellyroll pan with Pam or butter, and line with waxed paper. Sift together flour, cocoa and baking powder, then set aside.

Beat egg yolks on high until thick. Gradually add 1/4 cup sugar and the milk, and beat well. Fold in flour mixture.

Beat egg whites and salt until foamy. Gradually add 3 tablespoons sugar, and beat until stiff. Fold egg whites into the flour mixture.

Spread batter into pan. Bake at 375 degrees for 10 to 12 minutes.

Turn cake out onto a towel sprinkled with a little sugar. Immediately roll up cake and towel. Cool on wire rack, seam side down. If you can roll the cake lengthwise it will serve more people. However, if you have trouble rolling it this way, go ahead and roll it the short way.

When cake is cool, unroll and drizzle with Kirschwasser. Spread pie filling over cake, reserving a few cherries for garnish.

Whip the cream with powdered sugar and 1 tablespoon Kirschwasser. Cover the cake with one half the whipped cream. Roll up cake, and spread remaining whipped cream over cake roll.

Grate chocolate and sprinkle over cake. Garnish with extra cherries.