Melt the butter in a medium saucepan over low heat and let it cool to room temperature.

In a large mixing bowl, combine the granulated sugar, brown sugar, and red gel food coloring. Mix in the cooled melted butter until smooth.

Add the egg and vanilla extract to the sugar mixture, mixing until glossy.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.

Portion the dough into balls and refrigerate for 1 hour.

Preheat oven to 355ºF (180ºC). Bake the chilled cookies for 10-11 minutes until edges are crisp but centers remain soft.

Prepare the frosting by beating together cream cheese and butter until fluffy, then gradually add powdered sugar and vanilla bean paste until smooth.

Once cookies are cooled, frost them with cream cheese frosting and serve.