Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg and beat until combined, scraping down the sides as needed.
Mix in vanilla extract and red food coloring until evenly blended.
Reduce mixer speed to low and slowly add the dry ingredients. Mix until combined, dough will be crumbly.
Use your hands to bring the dough together.
Scoop medium-sized balls of dough onto the prepared baking sheet, roll smooth, and gently flatten.
Bake cookies for 10-11 minutes until puffed and edges set.
Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely before frosting, about 30 minutes.
For the cream cheese frosting, beat softened cream cheese and butter until smooth.
Add powdered sugar, vanilla extract, and a pinch of salt, mixing until creamy and well combined.
Frost cooled cookies generously and serve.
