Directions:

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper for easy cleanup.

Whisk together flour, cocoa, baking powder, baking soda, and salt.

In another bowl, cream the butter and sugar until light and fluffy. Beat in the egg, red food coloring, and vanilla extract.

Gradually mix in the dry ingredients until just combined.

Form 1-inch dough balls and place them on the baking sheets. Press a thumbprint into each ball.

For the filling, mix cream cheese, powdered sugar, and vanilla until smooth. Fill each cookie indent with this mixture.

Bake for 10-12 minutes. Avoid overbaking.

Allow the cookies to cool briefly on the sheets before transferring to wire racks.

Optionally, drizzle with melted white chocolate for a decorative finish.