In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3–4 minutes.

Beat in one large egg until fully incorporated, then mix in the red velvet cake mix, 1 cup of all-purpose flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking powder, and a pinch of salt until a soft dough forms.

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

Roll the cookie dough into 1-inch balls and place them on the prepared baking sheet, 2 inches apart.

While the dough chills, prepare the cream cheese filling by beating together 4 ounces of softened cream cheese, ¾ cup of powdered sugar, ½ teaspoon of vanilla extract, and a few drops of gel food coloring until smooth.

Create an indentation in each cookie dough ball and fill with the cream cheese mixture.

Bake in the preheated oven for about 15 minutes, until the edges are set and the tops look slightly puffy.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.