Preheat the oven to 190C and line a baking tin with parchment paper or a silpat
Combine the cherries, kirsch and sugar.
Lay out a sheet of filo pastry and brush it with the melted butter, then take another and lay it alongside, with the longest edge overlapping the corresponding edge of the first sheet by a centimetre. Together, the two sheets become one very large sheet of filo. Brush with more melted butter.
Lay another two sheets on top, brush with butter, then lay the final two sheets.
Spread the cherry mixture evenly leaving a margin down the longest edge.
Turn up the bare long edge, fold it over the filling and lift the long edge opposite and roll it towards you, making a Swiss roll shape. Seal and brush top with melted butter. Sprinkle with poppy seeds.
Place on baking tray and bake for 12 minutes or until golden and crisp. Dust with icing sugar and serve immediately with cream