Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Let butter and cream cheese sit at room temperature until soft.

Whisk dry ingredients: In a medium bowl, whisk 2 3/4 cups flour, 1/4 cup cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

Cream the butter and sugars: In a large bowl, beat 3/4 cup unsalted butter with 3/4 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2–3 minutes.

Add eggs and flavor: Beat in 2 large eggs, one at a time. Mix in 2 teaspoons vanilla extract and 1–2 teaspoons red gel food coloring. Adjust color as needed to a deep red.

Add a touch of tang: Mix in 1 tablespoon buttermilk to keep the dough tender and moist.

Combine wet and dry: Add the dry ingredients to the butter mixture. Stir on low just until no dry streaks remain. The dough will be thick and slightly sticky.

Portion the dough: Scoop large balls (about 1/4 cup or 3–3.5 ounces each). Roll gently and place on the prepared sheets, 3 inches apart. You should get 10–12 bakery-sized cookies.

Bake: Bake one sheet at a time for 10–12 minutes, until the edges are set and the tops look slightly puffy but not dry. The centers should still look soft.

Shape while warm (optional): For a perfectly round look, use a large round cutter or a bowl to “scoot” the hot cookies into neat circles.

Cool completely: Let cookies rest on the sheet for 10 minutes, then move to a rack to cool fully before frosting.

Make the frosting: Beat 6 ounces cream cheese and 4 tablespoons unsalted butter until smooth. Add 1 3/4 to 2 cups powdered sugar, 1 teaspoon vanilla, and 1–2 tablespoons heavy cream or milk. Beat until fluffy and spreadable. Aim for a soft, pipeable consistency.

Frost generously: Spread or pipe a thick swirl of cream cheese frosting on fully cooled cookies. If you like, sprinkle mini white chocolate chips or shaved chocolate on top.