Heat a conventional oven to 350°F / 180°C and line two trays. Beat softened butter and dough sugar until lighter. Mix in yolks and vanilla, followed by red gel coloring and vinegar.

Combine flour, cocoa, baking soda, xanthan and salt separately, then mix into the wet ingredients. The dough should be scoopable without being dry or sticky. Use a plain blend suitable for cookies rather than a very high-absorption blend with extra binders.

Stir the center’s cream cheese and sugar smooth. Mix in warm cream and vanilla to make a loose, spoonable filling. Add 1–2 tsp extra cream only if block cream cheese makes it too stiff.

Shape twelve 2-tbsp dough portions into balls, coat with sugar and space at least 2 inches apart. Press a well with a 1-tbsp spoon and fill each with about 2–3 tsp cream cheese mixture. Reserve about 2 tbsp dough and bake it as one plain cookie without coating or filling for decoration.

Bake one tray at a time for 10–11 minutes, until slightly spread and the filling is set. Keep the waiting tray at room temperature. Leave all cookies on their trays until completely cool.

Whip the frosting cream and powdered sugar to soft peaks. Loosen its cream cheese separately, then fold into the cream with vanilla, whisking briefly if necessary. Pipe onto cold filled cookies. Crumble the plain baked cookie and sprinkle its crumbs over the frosting.