Whisk the butter with the granulated sugar and brown sugar for 2-3 minutes until the mixture is light in color and fluffy and creamy in texture
Add the egg, vinegar, red food color and vanilla, and whisk until combined. Scrape down the sides of the bowl and whisk again
Sift in the flour, cocoa powder, baking soda, baking powder and salt, and very gently fold with a rubber spatula until just combined. Do not overmix
Refrigerate the dough for 15-20 minutes, or until it becomes firmer so you can scoop it
Pre-heat your oven to 375F, and line a large cookie sheet with parchment paper
Divide the dough into 5 balls (about ⅓ cup each), leaving a tiny piece aside. Gently shape into balls and lightly flatten them (just a gentle press in the center). Place them onto the cookie sheet leaving at least 3" of space between each (including the tiny piece; this will be used to make crumbs)
Bake for 10-11 minutes, and let the cookies cool down
Meanwhile, whisk the cream cheese and butter in a bowl until creamy. Add the icing sugar and vanilla, and whisk until a creamy frosting forms
Transfer the frosting to a piping bag fit with a round piping tip
Once the cookies have cooled, pipe the frosting on top in swirls
Crush the tiny cookie and use the crumbs to decorate the cookies
Serve & enjoy!
