Begin by whisking together softened unsalted butter with granulated sugar and light brown sugar in a mixing bowl until light and fluffy.

Add in the egg, vinegar, red gel food color, and vanilla extract, blending until smoothly incorporated.

Sift in the all-purpose flour, cocoa powder, baking soda, baking powder, and salt, folding gently to avoid overmixing.

Cover the bowl with plastic wrap and chill in the refrigerator for 15-20 minutes.

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Divide the dough into 5 equal portions, rolling each into a ball, then flatten slightly and arrange on the baking sheet.

Bake for 10-11 minutes until edges are set but centers remain soft; cool completely on the sheet.

To prepare the frosting, beat together cream cheese and butter until creamy, then gradually add sifted icing sugar and vanilla extract.

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