1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment.
2. In a large bowl, using a hand mixer or stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on high speed for about 5 minutes, until the mixture is thick, pale, and forms ribbons when the whisk is lifted. This step is key for a light, springy sponge.
3. Sift together the cocoa powder, flour, baking powder, and salt into a separate bowl. Gently fold the dry ingredients into the egg mixture in two batches, using a rubber spatula. Be careful not to deflate the batter—fold just until combined.
4. Stir in the vanilla extract and 2 tablespoons of bourbon until evenly incorporated.
5. Pour the batter evenly into the prepared pan and spread it gently with a spatula to the edges. Bake for 12 to 15 minutes or until the cake springs back lightly when touched and a toothpick inserted near the center comes out clean.
6. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. This will prevent sticking when rolling.
7. As soon as the cake is out of the oven, invert it onto the sugared towel, then carefully peel off the parchment paper. Starting from the short edge, roll the cake and towel together into a tight spiral. Let it cool completely on a wire rack, seam side down.
8. For the filling, whip the heavy cream with powdered sugar and cinnamon (if using) until soft peaks form. Fold in the chopped bittersweet chocolate and toasted pecans gently.
9. Once the cake has cooled, unroll it carefully. Spread the cream filling evenly over the surface, leaving a small border around the edges.
10. Roll the cake back up without the towel, pressing gently to seal the edges. Brush the outside lightly with a bit of bourbon for extra shine and flavor.
11. Chill the Swiss roll in the refrigerator for at least 1 hour to set before slicing.
12. Before serving, dust the top with powdered sugar for a classic finish.

One thing I learned early on, during those early “oops” moments in the kitchen, is that patience pays off. Letting the cake cool and the filling set helps you slice neat, beautiful pieces every time. Plus, the flavors meld and deepen, making each bite better than the last.