Preheat oven to 375°. Line two baking sheets with parchment paper.
In a medium sized mixing bowl, whisk together flour, cocoa, baking powder, salt and baking soda.
In a bowl of your stand mixer fitted with the paddle attachment, cream butter for 1 minute then add the sugar and cream until light and fluffy, about 2 minutes.
Beat in eggs, sour cream, food coloring, vinegar and vanilla.
Add the dry ingredient mixture in 3 batches. Scraping the bowl down in between additions.
Stir in cooled melted chocolate.
Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
To Make the buttercream: Cream the butter until light and fluffy about 2 minutes, then add in the powdered sugar (I do this in 2 additions) and start your mixer on low speed. Then cream together. Add in the heavy cream and vanilla and mix for 8 minutes. Spread the frosting onto one cookie and sandwich a second one on top.
To make the cream cheese icing: combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.