Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.

In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Mix in the egg, vanilla extract, and red food coloring until fully combined.

Gradually add the dry ingredients into the wet mixture, mixing until just combined.

Roll the dough into 1-inch balls and place them on the prepared baking sheet. Press your thumb into the center of each ball.

Bake the cookies for 12-15 minutes, or until set around the edges. Allow to cool on the baking sheet for 5 minutes.

While cooling, prepare the cream cheese frosting by beating cream cheese and powdered sugar until smooth.

Fill the thumbprints with the cream cheese mixture once the cookies are completely cooled.