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Preheat oven to 350 F.
Line a baking pan with parchment paper, set aside
In a large bowl cream together sugar and butter.
Mix in egg, buttermilk and vanilla extract.
Stir in red food coloring. Set aside.
In a separate bowl, whisk together flour, baking soda, salt, and unsweetened cocoa powder.
Stir dry ingredients into the wet ingredients just until combined.
Using a mini ice cream scoop, scoop out the dough and place 2 inches apart on a baking sheet. (roll the balls to make them smoother on the surface)
Bake for 7-8 minutes.
Remove from oven and let cookies sit in the pan for 1-2 minutes and then place on a cooling rack.
To make the cream cheese filling, cream together cream cheese, powdered sugar, butter and vanilla extract until combined.
Place filling in a piping bag.
Once cookies are cooled, pipe cream cheese filling in the center of a cookie and top with another cookie.
Place in the fridge for at least 3 hours to set the filling.
Store in the fridge.