Cream together the softened unsalted butter, granulated sugar, and light brown sugar in a mixing bowl until light and fluffy, about 2-3 minutes.

Add in the large egg, vinegar, red gel food color, and vanilla extract. Mix until well incorporated, about 1-2 minutes.

In a separate bowl, sift the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Gradually fold this dry mix into your wet ingredients.

Cover the cookie dough with plastic wrap and chill it in the refrigerator for 15-20 minutes.

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

Scoop out portions of the chilled dough, roll into balls, and flatten slightly before placing on the prepared baking sheet.

Bake for 10-11 minutes, until set but soft in the center.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

For the frosting, beat the softened butter and cream cheese until creamy. Gradually add the sifted icing sugar and vanilla extract.

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