Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour and cocoa powder.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the red food coloring and vanilla extract until uniform in color.

Gradually mix the dry flour mixture into the wet ingredients on low speed until just combined.

Drop rounded scoops of dough onto the lined baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until edges are set and centers look slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

While cookies cool, beat the softened cream cheese until smooth, then gradually add the powdered sugar until fluffy. If thick, add a teaspoon of milk to adjust consistency.

Spread or pipe a generous amount of cream cheese frosting onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.

Immediately sprinkle the edges of the exposed frosting with red and green holiday sprinkles.