1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, then lightly grease the parchment.

2. Beat the eggs and granulated sugar until pale, thick, and fluffy.

3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

4. Gently fold the dry ingredients into the egg mixture, then fold in the vanilla extract, vegetable oil, and milk until just combined.

5. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, or until the cake springs back lightly when touched.

6. Turn the warm cake onto a clean kitchen towel dusted lightly with cocoa powder or powdered sugar, peel off the parchment, and roll the cake up with the towel from the short end. Let it cool completely.

7. Beat the heavy whipping cream with the powdered sugar and vanilla extract until soft to medium peaks form.

8. Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and spoon the cherry pie filling across the top.

9. Roll the cake back up gently but snugly, then transfer it to a serving plate and chill for at least 1 hour.

10. Drizzle with chocolate ganache, top with chocolate shavings, fresh cherries, and mint leaves, then slice and serve.