Melt butter in a saucepan over low heat, then let it cool for about 10 minutes.

In a mixing bowl, combine melted butter, granulated sugar, brown sugar, and red gel food coloring, whisking for 1 minute until smooth.

Mix in egg and vanilla extract until blended.

Sift together flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.

Gradually fold dry mix into wet ingredients using a spatula until just combined.

Scoop out 11 cookie portions (around 56 grams each), roll into balls, and arrange on a parchment-lined baking sheet.

Cover with plastic wrap and chill in the fridge for 1 hour.

Preheat oven to 180ºC (355ºF) while the dough chills.

Space cookie balls on a baking sheet and bake for 10-11 minutes.

Let cool for 5 minutes on the sheet before transferring to a wire rack.

Beat cream cheese until light and fluffy, then gradually add confectioners' sugar and vanilla bean paste.

Frost cooled cookies with cream cheese frosting and decorate as desired.