HERSHEY'S Firecracker Cake

Preheat oven to 375°F (190°C).
Line a jelly-roll pan with foil and generously grease it.
Beat egg whites in a large bowl until foamy; gradually add ½ cup granulated sugar while beating until stiff peaks form.
In a separate small bowl, beat egg yolks and vanilla on high speed for about 3 minutes.
Gradually add the remaining ⅓ cup granulated sugar and continue beating for 2 more minutes.
In another bowl, combine flour, cocoa, baking powder, baking soda, and salt.
Add dry ingredients alternately with water to the egg yolk mixture, beating on low speed until smooth.
Gently fold the chocolate batter into the beaten egg whites.
Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes, or until the top springs back when touched lightly in the center.
Immediately loosen the cake edges from the pan and invert onto a towel sprinkled with powdered sugar.
Carefully remove the foil, then roll the cake inside the towel, starting from the narrow end.
Let it cool on a wire rack.
Unroll the cake and remove the towel.
Spread with cherry pie filling and 1½ cups whipped topping, then roll it back up.
Frost the cake with the remaining whipped topping.
Decorate with HERSHEY'S chocolates, fresh berries, and place the TWIZZLERS Strawberry Twist on top as a "wick".
Refrigerate until ready to serve.