Chocolate-Cinnamon Cake Roll

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon coffee-flavored liqueur
3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Cocoa
2 tablespoons coffee-flavored liqueur
Cinnamon Whipped Cream

Heat oven to 375 degrees F. Line 15 1/2 x 10 1/2-inch jellyroll pan with aluminum foil or wax paper; grease generously.

Beat eggs in small mixer bowl on high speed until thick and lemon colored, about 5 minutes; pour into large mixer bowl. Gradually beat in sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with cocoa. Carefully remove toil. Trim off stiff edges of cake if necessary.

While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Sprinkle 2 tablespoons liqueur over cake. Spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time.

Cinnamon Whipped Cream:
1 cup chilled whipping cream
3 tablespoons confectioners sugar
1 tablespoon coffee-flavored liqueur
1 teaspoon ground cinnamon

Beat all ingredients in chilled bowl until stiff.