Preheat your oven to 350°F (175°C). Prepare a 10x15 inch jelly roll pan by lining it with parchment paper and lightly greasing it.

In a large bowl, beat the eggs and 3/4 cup of granulated sugar with an electric mixer until thick and pale, about 5 minutes.

Mix in 1 teaspoon of vanilla extract until just combined.

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually fold the dry ingredients into the egg mixture until just mixed. Avoid overmixing.

Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when gently touched.

Dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.

Roll up the cake with the towel, starting from one of the short ends. Allow it to cool completely.

Beat the softened cream cheese with the remaining 1/4 cup of granulated sugar until smooth.

In another bowl, whip the heavy cream with the remaining 1 teaspoon of vanilla extract until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until blended.

Unroll the cooled cake carefully and spread the cream cheese filling evenly on top. Spoon cherry pie filling over the cream cheese layer.

Re-roll the cake, removing the towel as you go. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.

When ready to serve, dust with powdered sugar if desired.