Preheat the oven to 350°F.

Combine the flour, cocoa, salt and baking soda in a small mixing bowl and set aside.

In a large bowl cream the butter, granulated sugar and brown sugar together.

Add the egg and mix well.

Add the food coloring, vanilla and vinegar and mix well.

Add the dry ingredients and combine.

Grease two 24 cup mini muffin tins with cooking spray.

Fill the cups ¾ full with cookie dough.

Place in the oven and bake for 13 minutes.

After removing the cookie cups from the oven, use the end of a mixing spoon or spatula to make an indentation in the middle of the cookie cups.

Let cool for 5 minutes, move to a cooling rack and let cool completely.

Add all of the cream cheese frosting ingredients to a large bowl and cream together with an electric hand mixer.

Transfer the cream cheese frosting to a large ziploc bag.

Cut a small hole in the corner of the bag and pipe the frosting into each of the red velvet cookie cups.