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• 1 1/3 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 tablespoons buttermilk
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 3/4 cup finely chopped pecans

Preheat oven to 375°F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Set aside.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring.

Once combined, add the dry ingredients (about 1/4 cup at a time) to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles. Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

To make the frosting, in a large bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies. Press together slightly so you get a little frosting peeking out from the sides. Roll the edges in finely chopped pecans.

Cover & refrigerate until ready to serve.