1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Beat the softened butter and 1 cup granulated sugar until light and fluffy.

3. Add eggs one at a time, then mix in vanilla extract, vinegar, and red food coloring until evenly combined.

4. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

6. Cover the dough and refrigerate for at least 1 to 2 hours.

7. Roll dough into 1.5 inch balls, then coat each in granulated sugar followed by powdered sugar.

8. Place balls 2 inches apart on baking sheets and bake for 10 to 12 minutes until tops are crackled.

9. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

10. Store cooled cookies in an airtight container with parchment layers for up to 5 days.