In a bowl, combine the cream cheese, white sugar, and vanilla extract. Blend until smooth. Scoop the mixture into 18 small balls and freeze them for about 30 minutes.

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

In a large bowl, cream together the salted butter, brown sugar, and white sugar for 4–5 minutes until light and fluffy.

Beat in the large egg, egg yolk, vanilla extract, buttermilk, and red food coloring until well combined.

In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

Gradually mix the dry ingredients into the wet mixture, stirring until just combined.

Scoop about 3 tablespoons of dough, flatten it gently, and place a frozen cheesecake ball in the center. Wrap the dough around it and roll into a ball.

Roll each cookie ball in white sugar and place them on the baking sheet with space in between.

Bake the cookies for about 13 minutes until the edges are set and the bottoms are slightly golden.

Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.