Preheat your oven to 350°F (177°C) and line two baking sheets with parchment or silicone mats.

Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a mixing bowl.

Beat the unsalted butter until smooth, then add in the light brown sugar. Mix until fluffy.

Add the large egg into the mixture, then stir in the vanilla extract and buttermilk.

Gradually pour the dry ingredients into the wet mixture. Stir until smooth.

Stir in the gel red food coloring until you reach your desired color.

Scoop 1.5-tablespoon portions of the batter onto your prepared baking sheets.

Bake for 10–12 minutes or until the centers are set.

Cool the cookies completely on a wire rack before filling.

Beat the softened cream cheese and unsalted butter together until smooth.

Add the confectioners’ sugar and vanilla extract, mixing until creamy.

Spread a generous dollop of the cream cheese filling on one cookie and sandwich it with another.

Dust with additional confectioners' sugar if desired.