Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
In a medium-sized bowl, using an electric hand mixer or in a bowl of a stand mixer fitted with the paddle attachment, cream together the slightly chilled butter and granulated sugar until light and fluffy, about 3 minutes.
With a rubber spatula, scrape down the sides and the bottom of the bowl. Add the red gel food coloring, egg white, and pure vanilla extract. Mix until well combined, about 30-60 seconds.
Add the Dutch process cocoa powder, cake flour, salt, cornstarch, and baking powder to the wet ingredients, mixing on low until just combined. Be careful not to overmix.
Using a 4-tablespoon size cookie scoop, scoop out the dough onto the prepared baking sheets, leaving enough space between each cookie. You will get 9 cookies.
Bake in the preheated oven for about 10-12 minutes or until the edges are set and the centers are slightly soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, you can frost them with the cream cheese frosting.
For the Cream Cheese Frosting:
In a medium-sized bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low speed, add the powdered sugar, followed by the vanilla, heavy whipping cream, and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes.
Assembly:
Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the cookies.