Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.

In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.

In a separate bowl, beat softened unsalted butter and granulated sugar until light and fluffy.

Incorporate the egg, vanilla extract, and white vinegar into the butter-sugar mixture.

Stir in the red gel food coloring until the dough takes on a vibrant hue.

Gradually add the dry mixture to the wet mixture, alternating with buttermilk.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

In a medium bowl, mix softened cream cheese and unsalted butter until smooth.

Stir in the vanilla extract and a pinch of salt into the cream cheese mixture.

Scoop the chilled dough into balls, about 1 tablespoon each, and place them on your prepared baking sheets.

Using your thumb or the back of a measuring spoon, gently make an indentation in the center of each cookie ball.

Pipe the cream cheese filling into each indentation.

Place the cookies in the oven and bake for 10-12 minutes.

Allow the cookies to cool on the baking sheets for 5-7 minutes before transferring them to wire racks.

Dust with powdered sugar before serving for an extra touch of sweetness!