Heat the oven to 150 degrees. Line a swiss roll tin about 30cm x 23cm with baking paper.
Separated 3 eggs yolks and set aside the rest of the eggs. In a large bowl combine the three eggs yolks with 2 wholes eggs and 130 grams of sugar, beat the eggs and sugar at high speed until the mixture is light and fluffy, add the flour, maizena and cacao and mix with a spoon with hand.
Beat the white eggs with the pinch of salt, and the rest of the sugar on high speed until foamy and mixed with the first mixture by hand.
Bake for 10 min and set aside, to cool down. Dust another sheet of baking paper with sugar and turn out the sponge onto it.
Peel off the top paper and sprinkle the Cherries snaps on top of the sponge ( I put a lot because we like the strong flavor of the snaps) Softly whip the double cream, then add 2 tsp cherry snaps and one tsp of sugar and mix lightly.
Spread a layer of whipped cream on top of the sponge and add the cherries and roll the sponge carefully. Refrigerate 1-2 hrs before serving. Keep refrigerated.