Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.

In the bowl of a stand mixer, cream the softened butter with the granulated and brown sugars on medium speed until light and fluffy, about 2–3 minutes.

Add the egg and egg yolk, one at a time, mixing well after each addition. Beat in the vanilla and food coloring until the batter is uniformly red.

Fold in the sour cream to keep the dough tender and moist.

Gradually add the dry ingredients to the wet, mixing on low until just combined. If using white chocolate chips, gently fold them in now.

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.

Add the powdered sugar gradually, beating on low until incorporated, then increase speed and add vanilla and a pinch of salt.

Transfer the filling to a piping bag fitted with a round tip or a resealable plastic bag with a corner snipped. Refrigerate the filling for 15–20 minutes.

Scoop dough using a cookie scoop to portion onto a plate. Flatten each scoop slightly into a disc about 1/2 inch thick.

Pipe a teaspoon of the cream cheese filling onto the center of half the discs. Top with another disc and gently press the edges to seal.

Place the sealed cookies on prepared baking sheets about 2 inches apart. Sprinkle tops with coarse sugar or sprinkles if desired.

Bake for 10–12 minutes, until edges are set and tops look slightly matte. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.