Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Cream together ½ cup of softened butter, ⅔ cup of brown sugar, and ½ cup of granulated sugar using an electric mixer.

Add 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, and 1-2 teaspoons of red gel food coloring, and beat until combined.

In a separate bowl, whisk together ¼ cup cocoa powder, 1¾ cups all-purpose flour, ¼ teaspoon salt, 2 tablespoons cornstarch, and ½ teaspoon baking powder.

Gradually add the dry mixture into the wet ingredients, mixing until just combined.

Shape dough into balls about 1–2 inches in diameter and place them on the lined baking sheets.

Bake for 10-12 minutes, observing visual cues like set edges but soft centers.

Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.

Whip together 4 oz of softened cream cheese, 3 tablespoons of softened butter, 1 teaspoon vanilla extract, and 1 cup of powdered sugar until smooth.

Frost cooled cookies with the cream cheese frosting and serve.