1. Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, lightly grease it, and dust with a little cocoa powder.

2. In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt and set aside.

3. In a large mixing bowl beat the eggs and granulated sugar on high speed for 6 to 8 minutes, until the mixture is very thick, pale, and falls in ribbons from the beaters.

4. Sift half of the dry ingredients over the egg mixture and gently fold in with a spatula, then repeat with the remaining dry ingredients, taking care not to deflate the batter.

5. In a small bowl stir together the neutral oil, milk, and vanilla. Drizzle this mixture down the side of the bowl and fold in just until the batter is smooth and even.

6. Pour the batter into the prepared pan, spread it into an even layer, and bake for 10 to 12 minutes, or until the top springs back when lightly touched and a toothpick comes out clean.

7. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

8. Immediately after the cake comes out of the oven, run a knife around the edges, invert it onto the prepared towel, and carefully peel off the parchment paper.

9. Starting from a short end, roll the warm cake and towel up together into a spiral and place it seam side down on a rack to cool completely.

10. For the cherry syrup, combine the cherry juice, kirsch if using, and granulated sugar in a small saucepan. Warm over low heat, stirring, just until the sugar dissolves, then remove from heat and let cool.

11. For the filling, beat the softened cream cheese in a mixing bowl until smooth. Add the powdered sugar and vanilla and mix until creamy.

12. With the mixer running on medium speed, slowly pour in the cold heavy cream and continue beating until the mixture becomes thick and holds soft to medium peaks.

13. Gently unroll the cooled cake. Brush the entire surface with the cooled cherry syrup, concentrating a little extra near the edges.

14. Spread the whipped cream filling evenly over the cake, leaving a small border at the far short edge.

15. Scatter the pitted cherries over the cream, creating a generous line of cherries down the center so each slice will have a cherry in the swirl.

16. Carefully re-roll the cake, this time without the towel, starting from the same short end and rolling it snugly but gently. Place the roll seam side down on a serving board or tray.

17. To make the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan just until steaming, then pour it over the chocolate and let sit for 1 minute.

18. Whisk the mixture until smooth and glossy, then stir in the butter until fully melted and the ganache is silky. Let cool a few minutes until slightly thickened but still pourable.

19. Pour the ganache evenly over the cake roll, letting it drip down the sides, and smooth the top with an offset spatula if needed.

20. While the ganache is still soft, sprinkle the top with dark chocolate shavings and dust lightly with powdered sugar.

21. Garnish with extra swirls of whipped cream if desired, then add fresh cherries and mint sprigs along the top of the roll.

22. Refrigerate the Elegant Black Forest Cake Roll for at least 1 hour before slicing so the filling can set and the ganache can firm up.

23. When ready to serve, slice with a long sharp knife, wiping the blade clean between cuts for neat, defined swirls.