Step 1

Combine the drained cherries with the sugar and Kirschwasser, set aside for at least 1 hour (I like to soak the cherries the night before baking).

Step 2

Preheat the oven to 325°F convection or 350°F regular. Line a 13"x18" half sheet pan with parchment paper.

Step 3

Melt the butter in a small saucepan. Continue heating the butter until it foams, bubbles, and the milk solids fall to the bottom of the pan and turn brown. Pour the browned butter into a small dish, leaving the browned milk solids in the pan.

Step 4

In a small bowl, combine the cocoa and boiling water, whisk until smooth and set aside.

Step 5

Combine the eggs, sugar and pinch of salt in a mixer bowl. Set the bowl over a pan of simmering water (make sure the bowl doesn't touch the water). Whisk until the sugar melts and the eggs are a little warmer than body temp.

Step 6

Remove from the heat, add vanilla and whisk on the mixer until the eggs are "ribboned" (see note 2). Whisk a cup of the egg mixture into the cocoa mixture. Sift the flour over the remaining eggs and gently fold until the flour is barely incorporated. Fold in the cocoa mixture and the browned butter, careful not to over-fold and deflate the batter.

Step 7

Gently pour the batter into the prepared pan and smooth to an even layer. Bake until the center of the cake springs back when lightly touched, about 10 minutes. Remove from the oven, cover with a damp kitchen towel and cool to room temperature.

Step 8

Whip the cream with the confectioner's sugar and vanilla to stiff peak. Drain the cherries, reserving the Kirschwasser. Add the Kirschwasser to the cherry juice, adjust sweetness to taste.

Step 9

Lift the cake out of the pan, leaving the parchment paper attached. Flip the cake onto a clean sheet of parchment and peel off the old parchment. Flip the cake back over and remove the parchment from the top.

Step 10

Brush the cake generously with Kirschwasser syrup. Spread the cream evenly over cake. Sprinkle the cherries evenly over the cream. Use the parchment paper to lift the long edge of the cake closest to you. Roll the cake, using the parchment to lift and curl the cake. Flip the roll, seam side down and wrap with the parchment paper. Set on a sheet pan and refrigerate for at least 2-3 hours.

Step 11

Combine the chocolate and butter in a microwave safe bowl. Microwave in 1 minute increments (stirring between increments) until the chocolate is completely melted. Add the corn syrup and Kirschwasser. Stir until smooth and glossy. Cool until the glaze is room temperature, but still pourable. If the glaze gets too thick warm briefly in the microwave.

Step 12

Set the chilled cake on a cooling rack over a clean sheet pan. Pour the glaze over the cake, use a small spatula to pick up glaze from the sheet pan and fill in gaps on the cake.

Step 13

Chill until the glaze is set. Use a long spatula to transfer the cake to a serving platter.

Step 14

Trim the ends of the cake, decorate with whipped cream rosettes and maraschino cherries, if desired.