• Preheat oven to 350º F (180º C). Line 2 baking sheets with parchment paper or silicone baking mat.
• In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.
  
• Using an electric hand mixer or a stand mixer, cream the butter for 1 minute on medium-high speed until completely smooth and creamy. Add brown sugar, beat until light and fluffy, about 3 – 4 minutes. Beat in yogurt, buttermilk, and vanilla; beat until fully combined. Scrape down the sides and bottom of the bowl as needed.
  
• Add the dry ingredients to the wet ingredients, then mix on low until combined. Add enough food coloring to achieve a deep red hue (usually about 1 teaspoon gel is enough).
  
• Spoon or scoop mounds of batter, about 1 1/2 tablespoons each, onto prepared baking sheets– about 3 inches apart. PRO TIP: Use damp fingers to shape the batter into a ball and smooth the tops after scooping it onto the baking sheet.
  
• Bake the cookies for 10-12 minutes or until centers appear set, and the tops spring back when lightly touched. Allow cooling completely before sandwiching.
  

Make the Filling:

• In a large bowl, beat the cream cheese with a hand-held or stand mixer for 1 minute on high speed, until completely smooth and creamy. Add butter; beat until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
  
• PRO TIP: If the frosting is not stiff enough, transfer the frosting into a piping bag or a gallon-sized zip lock bag and then place it in the refrigerator for 30 minutes.

Assemble:

• Pair the cookies up based on their size. Pipe or spread cream cheese filling onto the flat side of one cookie and sandwich with the other. Repeat with the remaining cookies. NOTE: You can spread the filling onto the flat side of the cookie with a knife or you can use a piping tip. I use a piping bag fitted with an Ateco #808 piping tip.