This recipe is originally from food channels flourless black forest roulade. It took the second try to get it right so i will let you know what went wrong the first time and what modifications I made to the recipe. Most important point is that the jam roll should be rolled just after it has cooled, I left it overnight the first time and it become too stiff to roll and broke instead. Secondly if you do not have parchment paper, you can use a non-stick jelly roll pan and make sure you grease it well. Removing it out of the pan requires some creativity but can be done with the help of a spatula.

 To make the jam, i substituted the cherries with strawberries, heated them with two spoons of sugar and let them simmer for about 10 minutes, added red wine instead of kirsch and let the alcohol evaporate.
Lastly for the chocolate cream i followed the recipe but i recommend that that one whips regular cream, add a quarter cup of cocoa and two spoons of processed sugar to get the same effect, takes less time and work and gives the same effect. If you decide to follow the recipe as is, this will be your first step because you have to bring the cream to a simmer, pour it in the chocolate and then let it chill before you whip it, this takes a while.
The result is so delicious, but you want to let it chill for about 8hrs before you serve it, the change in taste when chilled is significant. It is one of those pastries that tastes better and better the longer you have it.