• Preheat oven to 375.
• Lightly grease two baking sheets with baking spray; set aside.
• In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
• Add in cocoa powder and flour; continue to whisk until smooth, and no lumps appear.
• Spoon 4 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each, spacing cookies 3 inches apart.
• With the back of the spoon, spread each cookie to about 4-inch diameter.
• Bake for 6 to 7 minutes, or until edges begin to brown.
• 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.
• Set cookies seam-side down and let cool.

In the meantime, prepare the cherries.

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

Prepare the Whipped Cream.

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

Assemble Cookies

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