Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
Add in the egg, vanilla and red food coloring and beat until combined.
Add in flour, cocoa, cornstarch, salt and baking soda. Mix until all combined.
Scoop out 24 equal cookie dough balls (they should be 1 TBSP of dough – I recommend a 1 TBSP cookie scoop). Slightly flatten each dough ball with your hand.
Place on prepared baking sheet – 12 cookies to a sheet. Bake the cookies at 350 degrees for 8 minutes and then let cool on the baking sheet for an additional 10 minutes. Remove cookies to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 12 minutes.
Cream Cheese Frosting
In stand mixer, cream butter and cream cheese for about 2-3 minutes until smooth.
Add in the vanilla and powdered sugar and mix on high for about 3 minutes until smooth.
Put the frosting in a piping bag with a star tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies.