Preheat your oven to 375°F (190°C). In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until light and fluffy.

Add the egg, vinegar, and vanilla extract to the butter mixture. Incorporate the red gel food color until well blended.

Sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture.

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

Scoop generous portions of dough, shape into balls, and flatten slightly on a lined baking sheet. Bake for 10-11 minutes.

Whip the cream cheese and butter together, then gradually add icing sugar and vanilla extract, mixing until fluffy.

Frost the cooled cookies generously with cream cheese frosting and optionally sprinkle crushed cookie crumbs on top.