Place flour, cocoa powder, baking powder and salt into a medium-sized mixing bowl. Mix with a rubber spatula and set aside.

Mix butter and cream cheese in a large mixing bowl with an electric hand mixer. Add sugar to the bowl. Cream the butter, cream cheese and sugar together for about 1 to 2 minutes. Add eggs, red food color and vanilla extra and mix well. Add flour-cocoa mixture in two batches and mix with rubber spatula until incorporated. Refrigerate cookie dough for 4 hours.

Heat oven to 350°F. Using a 1 1/2 Tablespoon cookie scoop, portion out dough and roll into balls. Roll in powdered sugar until it's completely covered. Bake on a baking sheet covered with parchment paper for about 9 to 10 minutes. Pull parchment paper from baking sheet with cookies and place on wire cooling racks. Allow to cool completely before storing in an airtight container.