Step 1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2

For the cookies: Whisk the flour, cocoa powder, salt and baking soda together in a medium bowl. Combine the brown sugar and butter in a separate medium bowl with a rubber spatula until no streaks of butter remain and it resembles wet sand. Add the buttermilk, egg, vanilla and red food coloring and whisk until smooth. Fold the flour mixture into the wet mixture with a rubber spatula until smooth.

Step 3

Use a tablespoon to drop 2 heaping tablespoons of batter onto the prepared baking sheet. Repeat three more times so that you have 4 cookies. Use a wet finger to smooth out any uneven parts on the tops. Bake until the cookies spring back when touched and look dry, 11 to 13 minutes. Let cool completely on the baking sheet, about 30 minutes.

Step 4

For the cream cheese filling: Combine the cream cheese, butter, confectioners’ sugar and vanilla bean paste in a medium bowl with a rubber spatula until smooth.

Step 5

Once the cookies are cooled, divide the filling between two of the cookies spreading it on the flat sides all the way to the edges. Top each with the two remaining cookies. Serve immediately or wrap in plastic and refrigerate for up to 1 day. Dust the tops with confectioners’ sugar just before serving if desired.