Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg, vinegar, red food coloring, and vanilla extract, mixing until combined.

Gently fold in the dry ingredients until just combined, being careful not to overmix.

Cover the dough with plastic wrap and refrigerate for 15-20 minutes.

Scoop about 2 tablespoons of dough, roll into balls, and place them on the lined baking sheets with space apart.

Bake for 10-11 minutes until the edges are set but centers remain soft.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Prepare the frosting by mixing together the softened butter and cream cheese, then gradually add sifted icing sugar and vanilla until smooth.

Once the cookies are cool, frost them generously with cream cheese frosting.