1. Prepare the cream cheese filling:

• In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
• Transfer the mixture to a piping bag or resealable plastic bag with the tip snipped off. Refrigerate until ready to use.

2. Make the cookie dough:

• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2–3 minutes.
• Mix in the egg, vanilla extract, and red food coloring until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

3. Chill the dough:

• Cover the dough and refrigerate for 30 minutes to make it easier to handle.

4. Shape the cookies:

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• Scoop 1 tablespoon of dough and roll it into a ball. Roll the ball in powdered sugar (optional) and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
• Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.

5. Bake the cookies:

• Bake for 10–12 minutes, or until the edges are set. If the indentations puff up during baking, gently press them back down with a spoon while the cookies are still warm.

6. Fill the cookies:

• Once the cookies have cooled for about 5 minutes, pipe the cream cheese filling into the center of each cookie.

7. Serve and enjoy:

• Let the cookies cool completely and store them in an airtight container in the refrigerator for up to 5 days.