Whisk together the flour, cocoa powder, baking powder, salt and baking soda.

Cream the butter and sugar in a stand mixer until soft and fluffy, almost white in color. Beat in the eggs one at a time, scraping down the sides as needed. Mix in the vanilla and red food coloring until everything is incorporated. Scrape the sides and bottom of the bowl to ensure all is mixed well. Scoop in the flour mixture 1 cup at a time until just absorbed. Repeat until all the flour has been mixed in.

Place the dough into a container, cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat the oven to 325 F degrees.

Scoop the dough out using a small cookie scoop.

Using your hands, roll the dough into a smooth ball. I used rubber gloves to avoid red hands. Roll each ball into the powdered sugar until they are completely covered. Place the balls 2 inches apart onto a baking sheet.

Bake the cookies for 12 minutes. Remove from the oven and cool on the baking sheet for 5 more minutes. Remove the cookies from the baking sheet and cool completely on a wire rack.