Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together the softened unsalted butter and granulated sugar until light and fluffy.

Beat in the large egg and pure vanilla extract until fully incorporated.

Sift in cocoa powder and add red food coloring, mixing until a uniform color is achieved.

Gradually add all-purpose flour, baking powder, and salt, stirring until just combined.

Roll the dough into 1-inch balls and place them on the baking sheet, creating thumbprint indentations.

Mix together softened cream cheese and powdered sugar until smooth and creamy.

Fill each thumbprint with the cream cheese mixture generously.

Bake for 12-15 minutes, then let cool on the baking sheet for 5 minutes before transferring to a wire rack.