In a large clear glass mixing bowl, add the granulated sugar, butter, cream, cider vinegar, food coloring, vanilla, and eggs. Mix on medium speed until combined and smooth.
Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl.
Fold the flour mixture into the sugar mixture with a rubber spatula until smooth.
Check to ensure the batter is red enough (see above where I describe how to check). If not red enough, add more food coloring and stir.
Cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes. It will be soft and sticky. As you roll and bake each batch in the oven. Return the bowl to the refrigerator to keep chilled, that will help make it easier to work with.
Preheat oven to 375°.
Put some confectioners’ sugar in a shallow bowl. Scoop the chilled dough with a ½ tablespoon measuring spoon and drop into the confectioners’ sugar and roll to completely coat. Your hands will be sticky, keep them coated with sugar as well.
Place each round dough ball on the prepared baking sheets about 3 inches apart. Press down lightly with the palm of your hand to flatten – so they are about a ⅓ inch thick. They will spread to about 2 ½ inches in diameter once done.
Bake until the cookies look set and do not jiggle, 9-10 minutes. Let cool on the baking sheet for about 5 minutes. They should appear slightly soft in the center still. Let cool another 10 minutes on a wire rack.
For the filling: Using a hand mixer, cream the confectioners’ sugar, cream cheese, and vanilla until no lumps remain and the filling is smooth.
When the cookies are cool, spread 1-2 tablespoons of cream cheese filling on the bottom (flat sides) of half of the cookies. Top each with one of the remaining cookies, bottom (flat side) facing in.