Preheat oven to 180°C. Lightly grease and line a Swiss roll baking sheet. Beat egg whites until stiff. Slowly add the sugar until the mixture is thick and glossy. Beat in the egg yolks. Sift cornflour, cocoa, flour, cinnamon, mixed spice and baking powder. Lightly fold in the egg mixture. Pour onto the lined baking sheet and bake for 12-15 minutes, until risen and firm when lightly pressed with a fingertip. Turn out onto a tea towel lightly dusted with extra caster sugar. Quickly peel off the baking paper and roll up immediately in a tea towel. Leave to cool completely.
Unroll cake and sprinkle over the toasted coconut. Spread over the icecream and then a line of cherries in the centre. Roll up carefully so the cake joins and the cherries are surrounded by the icecream. Wrap in cling film and place in the freezer to firm. Remove from the freezer and decorate with fresh cream and fresh cherries and cut into slices to serve.