2 cups all-purpose flour 

3 Tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup packed light brown sugar

1 large egg

2/3 cup buttermilk

2 teaspoons pure vanilla extract

 Red gel food coloring

Cream Cheese Filling

6 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1 and 1/2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

Preheat the oven to 350°. Line two large baking sheets with parchment paper.  Set aside.  Whisk the flour, cocoa powder, baking soda, and salt together.  In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined. Beat in egg on high speed, scraping down the sides and bottom of the bowl as needed. Once the egg is fully combined, beat in the vanilla and buttermilk.  On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add enough food coloring to achieve a deep red hue.  Scoop mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets– about 3 inches apart.  Bake the cookies for 10-12 minutes or until centers appear set.  Allow to cool completely before sandwiching.  In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.  Pair the cookies up based on their size. Spread cream cheese filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining. Sprinkle confectioners’ sugar on top of each if desired.