Preheat your oven to 375°F (190°C).

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

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add the room-temperature egg, vinegar, red food color, and vanilla extract into the creamed mixture and mix until well incorporated.

Gently fold the dry mixture into the wet ingredients using a spatula.

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

Scoop the chilled dough and form it into large disks, placing them on lined baking sheets. Bake for 10-11 minutes.

After baking, let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack.

Beat together softened cream cheese and butter until creamy. Gradually add sifted icing sugar and mix until fluffy.

Pipe the cream cheese frosting generously onto each cookie after they have completely cooled.