Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat the sugar and butter until light and fluffy. Mix in the egg and vanilla. Add the food coloring, and mix until the color is consistent.

Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. The dough will be crumbly but should scoop well.

Using 1 & 1/2 tablespoons of dough at a time, drop the dough onto the prepared pans, leaving about 2 inches between the cookies.

Bake one pan at a time for 15 minutes, or until the edges appear just set. If you want a crunchier cookie, bake an additional 2 to 3 minutes.

Place the pans on wire racks, and allow the cookies to cool for 5 minutes. Then transfer the cookies from the pans directly onto a wire rack to cool completely.

Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on medium speed until fluffy.

Gradually add the confectioners' sugar while continuing to mix. Then mix in the vanilla extract. Continue mixing until the frosting is light and fluffy. If the frosting is too thick, mix a tablespoon of cream into the frosting and continue adding more if needed to get the desired consistency.

Frost the bottoms of half of the cooled cookies. (Use a piping bag or an icing spatula.) Top the frosted cookies with the remaining cookies to create cookie sandwiches.