Preheat the oven to 350°F. Grease a 15x10-inch jelly roll pan and line it with parchment paper, greasing the parchment as well.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Mix in 1 teaspoon of vanilla extract.

Gradually add the flour mixture to the egg mixture, alternating with the milk. Mix until just combined.

Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.

While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel and carefully peel off the parchment paper. Starting at one end, roll the cake up with the towel inside and let it cool completely.

In a medium bowl, beat the cream cheese and powdered sugar until smooth. Add 1 teaspoon of vanilla extract and mix until well combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Once the cake has cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Spoon the cherry pie filling over the cream cheese layer.

Starting from one end, roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 2 hours before serving.

Slice the cake roll into pieces and serve chilled.