Line a 15 1/2X10 1/2X1" jelly foll pan with foil; grease foil generously. Beat egg yolks and 1/2 cup sugar. Continue beating for 2 min. In a seprate bowl combine flour, cocoa, 1/3cup sugar, baking soda, and salt: add alternately with whater and vanilla on low speed just until batter is smooth. Beat egg whites until foamy; add 1TBS sugar and beat until stiff peaks form. Carefully fold beaten egg whites into chocolate mixture. Spread ballter evenly into pan. Bake at 375 for 15-18 min or until top springs back when touched lightly. Invent on slightly dampened towel; carefully remove foil. Immediately roll cake and towel together from narron end. Let stand 1 min. Unroll and remove towel; reroll cake. Coll completely on wire rack. Unroll cake and spred with filling; reroll. Garnish with whipped cream and chocolate glaze. Chill about 1 hour before serving.

FILLING:

1/4cup butter
1TBS cocoa
1 egg
1tsp vanilla
1TBS whipping cream
1/4 heaping tsp instant coffee
2 cups powdered sugar

combine all in spread on inside or roll. Roll up and then top with:

CHOCOLATE GLAZE

2TBS butter
2TBS Hershey's cocoa
1/2tsp vannilla
2TBS water
1cup powdered sugar
Melt butter in a small saucepan over low heat; add cocoa and water, stirring constantly until mixture thicken. DO NOT BOIL. Remove from heat; cool slightly. (Cool completely for a thicker, frosting type topping) Blend in confectioner's sugar and vanilla. Put on top of roll. Top with cherries.