Whisk eggs with sugar, at high speed, until the eggs have tripled in size and becames thick and airy.
Fold in the flour and cocoa powder.
Spread on a baking tray, with parchment paper.
Bake in oven 200C for about 5 minutes.
Boil the cream in saucepan. Pour the cream unto the chopped cooking chocolate, and stir slowly, until all the chocolate has melted and smooth.
Cool in refrigerator.
With a knife, trim the sides of the sponge to shape a rectangle or square. Sprinkle the sponge cake with some thin sugared syrup to keep the cake moist. Spread a thin layer of ganache of the sponge, leaving half an inch on the wide side to roll the cake.
Roll tightly using a parchment paper to aid you. Cover the log with ganache, and top with chocolate dipped cherries.