Whisk together 2 cups of all-purpose flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt in a medium bowl.

Cream together ½ cup of unsalted butter and ½ cup of vegetable oil with 1 cup each of granulated sugar and brown sugar using a hand mixer on medium speed for about 3-4 minutes.

Add 1 large egg, 2 teaspoons of vanilla extract, 1 tablespoon of liquid-gel food coloring, and 1 teaspoon of vinegar to the creamed mixture and mix until smooth.

Gently fold the dry ingredient mixture into the wet ingredients until just combined; the dough should be sticky and rich.

Using a cookie scoop, portion out the dough onto a lined baking sheet, spacing each scoop about 2 inches apart.

Preheat your oven to 350°F (175°C) and bake for 10-12 minutes until set and slightly puffy.

While the cookies cool, cream together 4 ounces of softened cream cheese and ¼ cup of unsalted butter, then mix in 2 cups of confectioners' sugar and 1 teaspoon of vanilla extract until smooth.

Once the cookies are completely cooled, frost each cookie with the cream cheese frosting and sprinkle cookie crumbs on top if desired.