In a medium bowl, whisk together the flour, cocoa and salt. Set aside.
2 ¾ cups all purpose flour, ¼ cup cocoa powder, natural, ½ teaspoon fine sea salt
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese and sugar until thoroughly combined.
¾ cup unsalted butter, room temperature, ½ cup cream cheese, 1 cup granulated sugar
Beat in the egg, followed by the vanilla extract and red gel color, beating until just combined.
1 large egg, room temperature, 1 teaspoon pure vanilla extract, 2 teaspoons red gel food color
Scrape down the sides and bottom of the bowl. Beat for 30 more seconds.
With the mixer on low speed, gradually add the flour/cocoa mixture and beat until just combined.
Turn the dough out onto a work surface sprinkled lightly with flour. Pat the dough into a disc shape.
Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
Preheat the oven to 350F. Line two cookie sheets with parchment paper.
Place the chilled dough on a work surface that has been sprinkled with flour. Sprinkle the top of the dough and the rolling pin lightly with flour to prevent any sticking.
Roll out the dough to ⅛-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking. If the dough is sticking, you can roll the dough between 2 pieces of parchment or wax paper.
Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
Place the cookie sheets into the refrigerator for 30 minutes to chill.
Bake the cookies for 16-18 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.