Melt the Butter: Melt 1 cup of unsalted butter in the microwave for 30-45 seconds. Cool to room temperature.

Mix Wet Ingredients: Whisk together cooled butter with 1 cup granulated sugar and 0.5 cup brown sugar. Add red gel food coloring and mix until well combined.

Incorporate Egg and Vanilla: Add 1 large egg and 1 teaspoon vanilla extract. Mix until combined.

Whisk Together Dry Ingredients: In another bowl, combine 2 cups all-purpose flour, 2 tablespoons Dutch process cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 0.5 teaspoon salt. Whisk until combined.

Combine Wet and Dry Mixtures: Gradually add dry ingredients to wet ingredients and fold until just combined.

Chill the Cookie Dough: Portion the dough into 11 equal pieces, roll into balls, and refrigerate for at least 1 hour.

Preheat the Oven: Preheat to 180°C (355°F) and arrange chilled cookie balls on a lined baking sheet.

Bake the Cookies: Bake for 10-11 minutes until edges are set but centers are still soft. Cool on the baking sheet.

Prepare the Cream Cheese Frosting: Beat together 0.5 cup softened unsalted butter for 5 minutes, add 8 oz cream cheese and 1 teaspoon vanilla bean paste, and mix until creamy.

Finish with Frosting: Gradually add 2 cups sifted powdered sugar until smooth. Frost cooled cookies.