Creating the Black Forest Swiss Roll Wreath is simple when you follow these clear steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a jelly roll pan (15×10 inches) with parchment paper and lightly grease it.
2. Whisk Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 5-7 minutes. Stir in the vanilla extract.
3. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. Fold Ingredients: Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
5. Spread Batter: Pour the batter into the prepared pan, spreading it evenly.
6. Bake: Bake in the preheated oven for 12-15 minutes, or until the cake springs back when touched.
7. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, turn it out onto a clean kitchen towel dusted with powdered sugar.
8. Roll the Cake: While it’s still warm, carefully roll the cake up in the towel, starting from one short end. Let it cool completely while rolled.
9. Prepare Whipped Cream: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
10. Unroll the Cake: Once cooled, gently unroll the cake and remove the towel.
11. Spread Filling: Evenly spread the whipped cream over the entire surface of the cake, leaving a small border.
12. Add Cherry Filling: Spoon the cherry pie filling over the whipped cream layer.
13. Roll the Cake: Carefully roll the cake back up, starting from the short end, and place it seam-side down on a serving platter.
14. Chill: Refrigerate the rolled cake for at least 30 minutes to set.
15. Garnish: Before serving, dust with additional powdered sugar, top with chocolate shavings, and garnish with fresh mint leaves.

These steps will guide you in creating a beautiful and delicious Black Forest Swiss Roll Wreath.