Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

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

Add in the eggs one by one, beating well after each addition, then blend in the vanilla extract.

In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt, then gradually incorporate into the wet ingredients.

Stir in the red food coloring and vinegar until uniformly colored, and fold in white chocolate chips if desired.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges are set and centers slightly underbaked.

Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the cream cheese frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.

Once cooled, frost each cookie generously with the cream cheese frosting.