1. Preheat oven to 375.
2. Lightly grease two baking sheets with baking spray; set aside.
3. In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
4. Add in cocoa powder and flour; continue to whisk until smooth, and no lumps appear.
5. Spoon 4 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each, spacing cookies 3 inches apart.
6. With the back of the spoon, spread each cookie to about 4-inch diameter.
7. Bake for 6 to 7 minutes, or until edges begin to brown.
8. Using an offset spatula, loosen cookies from baking sheet and shape into tube form. You can use a round metal utensil and wrap the cookies around that.
9. Set cookies seam-side down and let cool.

In the meantime, prepare the cherries.

1. Preheat oven to 400.
2. Combine cherries, sugar, and cornstarch in a mixing bowl and toss to mix.
3. Transfer to a baking pan/dish.
4. Roast for 40 to 45 minutes, or until juices are bubbly, stirring every 15 minutes.
5. Let cool completely and put in fridge until ready to use.

Prepare the Whipped Cream.

1. Combine chilled heavy whipping cream, Kirsch, and powdered sugar in your mixer's bowl.
2. Beat the mixture until stiff peaks form; chill until ready to use.

Assemble Cookies

1. Evenly divide roasted cherries and stuff into each cannoli shell.
2. Spoon the prepared whipped cream into a pastry bag fitted with a star tip and pipe filling into cannoli shells.
3. Serve.