In a spacious bowl, assemble all your necessary ingredients to get started on your baking adventure.

Begin by mixing the flour, cocoa powder, baking soda, baking powder, and salt in a bowl until well combined.

Using a stand mixer, cream the butter together with the granulated and brown sugars until the mixture is light and airy.

Add in the whole egg and the egg yolk, followed by the vanilla extract and apple cider vinegar, mixing until you achieve a cohesive batter.

Incorporate the red food coloring, mixing on low speed until the batter reaches a consistent color.

In a separate container, blend the canola oil with buttermilk.

Gradually fold a third of the dry flour mix into the wet ingredients, followed by half of the buttermilk blend, continuing until all ingredients are well mixed, starting and finishing with flour. Cover the batter and refrigerate for about 15 minutes.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Use a scoop to place tablespoonfuls of batter onto the sheets, making sure to leave adequate space between each dollop.

Bake them for 9 to 12 minutes, switching the positions of the pans halfway through, until a toothpick inserted in the center comes out clean. Allow them to completely cool on a wire rack.

While the cookies cool, prepare the cream cheese filling by beating the softened butter and cream cheese together until smooth, then gradually incorporate the powdered sugar until creamy. Finish by mixing in the vanilla and salt.

To create the whoopie pies, spread one or two tablespoons of the cream cheese filling between two cookies and dust with powdered sugar before serving. Savor every bite!