• Preheat the oven to 350^oF (177^oC). Line two baking sheets with parchment paper or silicone baking mat. Set aside.
• In the small mixing bowl mix sour cream and baking soda. Set aside. 
• In a bowl using stand mixer fitted with a paddle attachment, beat unsalted butter, and granulated sugar until completely smooth and creamy. 
• Beat in eggs, scraping down the sides and bottom of the bowl as needed.
• Add vanilla extract, vegetable oil and sour cream mixture. Mix all together on the low speed. Add red food coloring (about 1 teaspoon gel). 
• Whisk all-purpose flour, cocoa powder, and salt together.
• Slowly add dry ingredients into wet ingredients until combined. 
• Transfer batter into pipping bag. Pipe circles onto prepared baking sheets, about 2-3 inches apart. 
• Bake the cookies for 12 -14 minutes or until centers appear set. Allow to cool completely before sandwiching. 

Cream cheese filling

• In the bowl using paddle attachment, beat cream cheese until smooth and creamy. 
• Add unsalted butter and beat until combined.
• Add the powdered sugar and beat on medium speed until combined and creamy.
• Transfer into pipping bag with Wilton 1M pipping tip. 
• Pair the cookies up based on their size. Pipe cream cheese filling on the flat side of one cookie and sandwich with the other. Repeat with remaining.