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Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with parchment paper; grease and lightly flour paper. Set pan aside. In a small bowl stir together flour, 1/4 cup cocoa powder, the baking soda and salt; set aside.
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Preheat oven to 375 degrees F. In a large bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar (see Tips), beating until thick and lemon colored. Fold in flour mixture. Spread batter evenly into prepared pan.
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Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with unsweetened cocoa powder. Slowly peel off parchment paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour. Meanwhile, prepare Cherry Cream Filling.
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In a small mixing bowl beat 1/2 cup tub-style cream cheese with an electric mixer on medium speed until smooth. Add 1/2 cup frozen whipped dessert topping, thawed; beat on low speed until just combined. Fold in another 1/2 cup frozen whipped dessert topping, thawed. Drain 2/3 cup maraschino cherries; remove stems and pat cherries dry. Chop cherries and fold into cream cheese mixture.
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Unroll cake; remove towel. Spread cake with Cherry Cream Filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill in the refrigerator for 2 to 24 hours before serving. If desired, just before serving, drizzle whole cake with ice cream topping and garnish with cherries.
Tips
Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar. Follow package directions to use product amount that’s equivalent to 3/4 cup granulated sugar. Nutrition analysis per serving: same as below except 154 calories, 22 carbohydrate. Exchanges 1/2 carbohydrate. Carbohydrate choices: 1 1/2.