In a medium bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese, powdered sugar, vanilla extract, and salt on medium speed until smooth and creamy, about 1-2 minutes

Spoon the cream cheese mixture into 12 equal portions (approximately 1 tablespoon each) onto a parchment-lined baking sheet.​

Place the baking sheet in the freezer and chill until firm, at least 30 minutes.

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.​

In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.​

Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated.​

Add the red food coloring, starting with ½ teaspoon and adding more as needed to achieve the desired shade of red. Mix until the color is evenly distributed.​

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.​

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.​

Divide the cookie dough into 12 equal portions (approximately 2 tablespoons each).​

Flatten each portion of dough into a disk and place a frozen cream cheese filling portion in the center.​

Fold the edges of the dough around the filling, ensuring it is completely enclosed, and roll gently into a ball.​

If desired, roll each dough ball in red sanding sugar to coat the exterior.​

Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.​

Bake in the preheated oven for 12-14 minutes, or until the cookies are set and the edges are firm.​

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.