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Preheat oven to 350 degrees F.
Line a large baking sheet with parchment paper and set aside.
Mix cream cheese, powdered sugar, and salt in a small bowl until smooth.
Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
Combine butter and sugar in a large bowl using a hand mixer until light and fluffy.
Beat in egg and vanilla extract. Scrape the sides and bottom of the bowl.
Next, add flour, cocoa powder, baking powder, a few drops of food coloring, and salt. Mix until just combined.
If you want the dough redder, add more gel food coloring.
Using a two-tablespoon cookie scoop, scoop cookie dough, flatten it into a pancake-like circle, and place it on the baking sheet. Place about two teaspoons of cream cheese filling on top. Bring the edges of the dough around the filling and pinch together to seal; if necessary, add more dough to cover completely. Roll the filled dough into a ball and place it back on the baking sheet. Arrange cookies about 3 inches apart from each other.
Bake cookies for 15 to 17 minutes, depending on the oven.
Cool on a cooling rack before serving.