Directions (Sponge Base)
Preheat oven to 350°F (176°C). Line a 15”x10” pan with parchment. Set aside. In a small bowl combine cocoa powder and water to make a slurry. Set aside. In a separate small bowl, combine 2tbsp icing sugar and granulated sugar. Set aside.
In two separate bowls, divide egg whites and yolks. Mix egg whites until stiff peaks. Set aside. In separate bowl, mix egg yolks until combined. Add cocoa powder slurry, mix until combined. Add ½ pkg Kinnikinnick Angel Food Cake Mix to yolks and mix until combined (approx. 3-5 minutes). Using your hand or a spatula gently fold in egg whites just until combined. Deposit batter in prepared pan, spread with a pallet knife until even.
Bake at 350°F (176°C) for 18 minutes (check for doneness). Remove from oven and let sit for 5 minutes. Sprinkle a new piece of parchment slightly longer than pan with ½ of the Icing sugar/granulated sugar mixture. Invert pan on prepared parchment and carefully remove from pan and baking parchment. Sprinkle with remainder of sugar mixture and tightly roll sponge width wise. Let cool.
Whip whipping cream until soft peaks. Add icing sugar and continue to whip to stiff peaks. Fold in 1 cup prepared cherry filling.
Unroll jelly roll and spread with prepared filling. Carefully roll back up keeping even pressure. Slice into desired serving sizes. Dust with icing sugar.