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Beat cream cheese and butter until well combined. Add powdered sugar and vanilla extract. Beat until smooth and creamy, scraping the sides and bottom of the bowl as needed. Scoop into small balls and place in freezer.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food coloring, and mix well.
In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Use a spoon or thumb to make an indent to place a frozen cream cheese frosting ball and wrap the dough around it and roll to form a ball.
Fill one bowl with granulated sugar and one bowl with powdered sugar. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart.
Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.