Makes 13-17 sandwiches (depending on the size of the cookies). Try add dried crushed blueberries to the frosting (from Trader's Joe ) for a patriotic twist. you can try cheesecake extract for flavor

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: 8 ounces cream cheese, softened 1 stick butter, softened ( I want to try tofu spread ) 1/2 teaspoon vanilla extract ( vanillina would be better ) 2 cups powdered sugar

Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
In a small bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
In the large bowl of an electric mixer (or using a hand mixer) cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, then beat in the buttermilk, vinegar, vanilla and red food coloring. Beat until combined. Add the dry ingredients to the wet, and mix until combined.
Drop batter onto baking sheets. Each dollop should be about 1 tablespoon of batter, or a little more for big cookies. Leave plenty of room in between as the cookies will spread.
Bake for 10 minutes or until baked through. Cookies will be cakey and light. Let cookies cool for a minute or two on the baking sheet, then transfer to a wire rack to cool completely.
For the frosting: In the large bowl of an electric mixer, combine the cream cheese, butter, and vanilla until smooth. Add powdered sugar on low speed until incorporated, then mix on high until frosting is light and fluffy.
Spread frosting over one cooled cookie and place another cookie on top. Enjoy!