Preheat oven to 350F. Line two cookie sheets with silicone baking mats or parchment paper. Set aside.

Beat butter and sugar until light and fluffy, about 3 minutes on high.

Add the eggs and vanilla, and mix until well-combined.

Mix in sour cream, cocoa powder, and food color until combined.

Add the flour and baking powder; mix until just combined.

Drop by 1.5 tablespoon scoops onto prepared baking sheets, spacing the scoops 2 inches apart.

Bake for 8-12 minutes, or until the top springs back when touched.

Allow to cool for 5 minutes on the tray before transferring to a wire rack.

Let the cookies cool to room temperature before frosting.

To make the frosting, beat butter and cream cheese together until well-combined, about 3 minutes on high.

Add vanilla and powdered sugar.

Mix on low for 30 seconds.

Increase speed to high, and continue to beat for 2 more minutes, scraping the sides as needed.