Beat cream cheese and melted unsalted butter together until smooth. Gradually add powdered sugar and milk, mixing until desired consistency.

Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.

In a separate bowl, combine buttermilk, eggs, melted butter, vanilla extract, vinegar, and red food coloring, whisking until well blended.

Fold wet ingredients into dry mixture until just combined. Let the batter rest for about 5 minutes.

Heat a non-stick griddle or skillet over medium heat and lightly grease the surface.

Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form, then flip and cook until golden brown.

Stack cooked pancakes on a plate, cover with a towel or place in a low oven to keep warm.

Drizzle the cream cheese glaze over the pancakes and garnish with berries or white chocolate shavings if desired.