Preheat the oven to 350˚ F
Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside.
In the bowl of an electric mixer using the paddle attachment cream together the butter, granulated sugar and light brown sugar on medium speed until light and fluffy, about 10 minutes.
On medium speed, add the egg and mix until well combined, about 1 minute.
Add the vanilla and the red food coloring and mix until just blended.
Turn the mixer off and add half of the flour mixture and mix on low until just incorporated. While mixer is still on low, slowly pour in the buttermilk. Turn off the mixer and scrape down the sides of the bowl.
Add the remaining flour and mix on low just until combined.
Using a large ice cream scoop, scoop the batter (batter should be level in the scoop) and place on a cookie sheet lined with parchment paper, about 2 inches part.
Bake for about 12 minutes or until cookies spring back when touched. Remove from oven and allow to cool completely before filling with your favorite cream cheese frosting.