Preheat oven to 375°F. Butter a 15x10x½-inch jelly roll pan. Line with waxed paper; butter again.
For cake, beat egg yolks, 1/2 cup sugar and vanilla in small mixer bowl until thick and lemon-colored, about 5 minutes.
Combine dry ingredients. Add to egg yolk mixture alternately with water, beginning and ending with dry ingredients.
Beat egg whites in large mixer bowl until frothy. Gradually add remaining 1/4 cup sugar, beating until egg whites are stiff, but not dry. Gently fold egg yolk mixture into egg whites.
Spread batter evenly in prepared pan. Bake 12 to 15 minutes, or until cake springs back when lightly touched in center.
Immediately loosen sides and turn cake out onto towel sprinkled with cocoa. Carefully remove waxed paper. Starting at narrow end, roll towel and cake together; cool completely on wire rack.
Meanwhile for filling combine cherries and liqueur; let stand at least 30 minutes. Drain well, reserving 1/4 cup liqueur. Combine cherries, reserved liqueur and ice cream.
Unroll cake, remove towel. Spread ice cream to within 1 inch of edges; reroll cake. Wrap cake securely in aluminum foil and freeze until firm.
About 30 minutes before serving, prepare glaze. Combine chocolate and whipping cream in small heavy saucepan. Heat over low heat, stirring constantly, until chocolate is melted. Cool slightly; stir in liqueur.
Remove cake from freezer. Unwrap and place on serving plate. Let stand at room temperature about 10 minutes. Spread glaze over top and sides of cake roll. Serve immediately.
Makes 12 servings.
*These syrups (used in specialty coffee drinks) can be found in larger grocery stores or coffee houses.
Freezing Tip: Cake roll may be frozen up to 1 week. Glaze just before serving.
Date: October 5, 2002