Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. Set aside.

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Scrape down the sides of the bowl, then add the egg and mix well until fully combined.

Add the vanilla extract and red food coloring, mixing until evenly incorporated.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until a smooth dough forms.

Place the granulated sugar in one bowl and the powdered sugar in another. Using a cookie scoop or tablespoon, portion the dough into 25 g balls.

Roll each ball first in granulated sugar, then in powdered sugar until completely coated.

Arrange the dough balls on the prepared baking sheet, spacing them about 2.5 cm (1 inch) apart.

Bake for 10 minutes, or until the cookies are puffed and crackled but still slightly soft in the center.