In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (113 grams) butter and 1 cup (200 grams) granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and 1 teaspoon (4 grams) vanilla, beating until combined.

In a medium bowl, stir together flour, cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in food coloring until dough reaches desired color. Cover with plastic wrap, and refrigerate for 1 hour.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Roll dough into 1½-inch balls. Roll balls in remaining ½ cup (100 grams) granulated sugar. Place 2 inches apart on prepared pans; flatten slightly with a spatula.

Bake until just set, 7 to 9 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

In a large bowl, beat cream cheese and remaining 2 tablespoons (28 grams) butter with a mixer at medium speed until combined. Gradually add confectioners’ sugar, beating until smooth. Add remaining ½ teaspoon (2 grams) vanilla, beating until combined.

Spread cream cheese mixture onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Roll edges of cookies in candies, if desired. Cover and refrigerate for up to 2 days.