Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Add the egg, red food coloring, and vanilla extract to the butter mixture. Mix until fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.

In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Wrap the cookie dough in plastic wrap and refrigerate for about 30 minutes.

Take a tablespoon of cookie dough, flatten it in the palm of your hand, and place about a teaspoon of cheesecake filling in the center. Fold the dough over the filling and roll it into a ball.

Place the cookie balls on a lined baking sheet and bake for 10-12 minutes or until the edges are set.

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