1-Preheat your oven to 350°F (175°C). Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra inch on the long sides for easy lifting.

2-Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl and set aside.

3-In a mixer, whip the eggs and granulated sugar for 1 minute until thick. Add melted butter and vanilla extract; mix until combined. Slowly add the flour mixture and mix on low until blended.

4-Spread the batter evenly in the prepared pan. Bake for 11 minutes or until the cake springs back when lightly touched. Remove and quickly lift the cake with parchment onto a flat heat-safe surface. Roll the cake with the parchment from a short end while warm. Transfer to a wire rack to cool completely.

5-Prepare the cherry buttercream by cooking the cherries, sugar, and lemon juice in a saucepan over medium heat until boiling and juices are released, about 8-10 minutes, mashing cherries occasionally.

6-Strain the mixture through a fine mesh strainer, pressing to extract about one-third cup of juice. Refrigerate the juice until fully cooled.

7-Beat the butter and salt on high for 2-3 minutes until creamy. Gradually add powdered sugar on low speed, then whip at high speed until light and fluffy. Add the cooled cherry juice and almond extract, whipping for an additional 2-3 minutes.

8-Once the cake is cool, unroll carefully onto a flat surface. Spread a 1/2-inch thick layer of the cherry buttercream evenly, leaving a 1/2-inch border on the edges. Re-roll gently, removing the parchment fully. Wrap in plastic wrap and refrigerate for at least one hour.

9-Before serving, unwrap, place on a serving dish, dust with powdered sugar, and optionally top with extra buttercream and fresh cherries. Slice and serve.