1. Line a 24x35cm/9’x14in Swiss roll tin with greaseproof paper and preheat the oven to 180C/350F/Gas 4.
2. Melt the chocolate in a heat-proof bowl set over a pan of simmering water.
3. Whisk the egg yolks with the sugar in a bowl. Add the cocoa powder, stir to combine until the mixture has thickened, is pale and increased in volume.
4. Whisk the egg whites in a separate bowl until stiff.
5. Pour the melted chocolate into the egg yolk and sugar mixture. Stir until the chocolate is fully incorporated.
6. Gently fold in the egg whites.
7. Pour the mixture into the prepared tin. Tilt the tin so that the mixture spreads into the corners.
8. Bake for 18-20 minutes, or until firm and springy to touch.
9. Once cooked, turn the roulade out onto a piece of greaseproof paper dusted with caster sugar.
10. Gently remove the lining paper and cover with a damp tea towel. Leave to cool completely.
11. For the filling, whip the cream to soft peaks.
12. Drizzle the kirsch over the sponge. Spread the cream onto the cooled roulade, leaving a 1.5cm/‘in gap at each edge. Sprinkle over the cherries.
13. Using the greaseproof paper to help you, roll up the roulade from one of the short ends. Don’t worry if it cracks a little.
14. To make the ganache, break the chocolate into small pieces. Bring the cream to the boil. Remove from the heat and pour onto the chocolate. Keep stirring until the chocolate has melted.
15. Pour the ganache over the roulade to cover the outside. Leave to set.