Have cherry morsels in a large bowl

Heat cream until hot but not boiling and pour over morsels, let sit about 1 minute then stir until completely blended. Refrigerate until very cold, at least 2 hours or overnight

Beat egg whites and cream of tarter until soft peaks form

Add vanilla and then slowly add sugar a few tablespoons at a time, until stiff peaks form and it is and glossy

Mix flour with salt and fold in in 2 additions

Fold in chopped cherries

Spread gently but evenly in prepared pan

Bake 15 to 17 minutes until it springs back when touched and is not sticky to touch. Cool 5 minutes in pan. Then run a thin knife around edges to loosten

Invert onto confectioner's sugar duted towel

Carefully peel off parchment oaper

Roll cake in towel and cool completely on rack

Beat cold chocolate cherry cream until fluffy

Carefully unroll cake

Spread some whipped filling on cake and roll up tightly but carefully removing towel but using it as a guide

Frost remaing cake with whipped chocolate cherry cream and refrigerate at least 6 hours before slicing

Decorate with white and dark chocolate shavings and whole marachino cherries before frosting is set so they stick.