Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
1/2 cup (1 stick) unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar
Beat in the egg and vanilla extract.
1 large egg, 1 teaspoon vanilla extract
In a small bowl, combine red food coloring and white vinegar. Add this mixture to the butter mixture and beat well after that add Buttermilk to the batter.
1 teaspoon red food coloring, 1 teaspoon white vinegar, 1/2 cup buttermilk
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Make the cream filling by mixing cream cheese, powdered sugar, and vanilla extract until combined and no sugar clumps are visible.
4 ounces cream cheese, softened, 1/2 cup powdered Sugar, 1/2 teaspoon vanilla extract
Roll the dough into even balls. Press the small indentation into the middle and spoon a bit of the filling into each.
Place the cookies onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are set.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack until cooled.
