For the filling:

• In a medium bowl, mash together the cream cheese, powdered sugar, and vanilla extract until smooth.
• Use a 1-tablespoon scoop to portion the mixture onto a parchment-lined baking sheet, creating 18 mounds.
• Freeze the filling for at least 30 minutes, or until solid.

For the cookies:

• Preheat the oven to 350°F (180°C), or 160°C fan oven. Line 3 cookie sheets with parchment paper or a silicone mat and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
• In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, buttermilk, vanilla extract, and red gel food coloring. Mix until fully combined.
• Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in the mini chocolate chips evenly.
• Use a small cookie scoop (1½ tablespoons) to portion the dough into 36 balls. Flatten each ball slightly.
• Sandwich each frozen cream cheese filling between two flattened dough portions. Pinch the edges to seal, then roll into a ball.
• Place the cookies on the prepared baking sheets, spacing them 3 inches apart. Press a few additional mini chocolate chips onto the tops, if desired.
• Bake in the preheated oven for 12-14 minutes, or until the cookies have puffed and the tops are no longer shiny.
• Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.