Beat the softened unsalted butter with granulated and light brown sugars for 2-3 minutes until fluffy.

Add the room temperature egg, vinegar, red gel food color, and vanilla extract; mix until well combined.

Sift together all-purpose flour, natural cocoa powder, baking soda, baking powder, and salt in a separate bowl.

Gradually fold the dry mixture into the wet ingredients, being careful not to overmix.

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

Preheat the oven to 375°F (190°C). Scoop the chilled dough onto a lined baking sheet.

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

Prepare the frosting by whisking cream cheese and softened butter until smooth; gradually add icing sugar and vanilla extract.

Let cookies cool completely before frosting them.

Spread frosting on cooled cookies and garnish as desired.