Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt until well combined.

In another bowl, cream ½ cup of room temperature unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes. Add in 1 large egg and a few drops of red food coloring, mixing until fully incorporated.

Gradually combine the wet ingredients with the dry mixture until a smooth dough forms.

In a medium bowl, beat together 8 oz of softened cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy, about 2 minutes.

Using a cookie scoop, take about 1 tablespoon of the red velvet cookie dough and place it onto a lined baking sheet. Add about 1 teaspoon of the cheesecake filling in the center, then cover with another tablespoon of cookie dough, sealing the edges.

Place the baking sheet into the preheated oven and bake for 12-15 minutes, or until the edges are set and slightly firm to the touch.

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