In a large bowl using an electric mixer (or in a stand mixer), cream together butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.

Add egg and stir to combine, then stir in vinegar and vanilla.

In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.

With mixer on low-speed, gradually add flour mixture to butter/cream cheese mixture until completely combined. Scrape down sides and bottom of bowl as needed to ensure ingredients are well-combined. Stir in red food coloring until you have a red dough.

Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 2 hours and up to 5 days.

Once dough has chilled and you are about ready to bake your cookies, preheat oven to 350F (175C).

Scoop cookie dough by 1 1/2 Tablespoon-sized scoop and roll between your palms to form a smooth ball (dough will still be sticky, to make it easier to roll you can dust your hands with powdered sugar).

Roll through powdered sugar and place cookies 2” apart on parchment paper lined baking sheets.

Transfer to 350F (175C) preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.