Make the Cookie Dough:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
4. Add the Egg and Red Food Coloring: Add the egg, red food coloring, vanilla extract, and vinegar to the butter mixture, beating until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.

Chill the Dough:

6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to make it easier to handle and shape.

Shape the Cookies:

7. Roll Out the Dough: Once chilled, remove the dough from the fridge. Roll the dough out on a lightly floured surface to about ¼-inch thickness.
8. Cut Out the Bear Shapes: Using a bear-shaped cookie cutter, cut out cookies and place them on the prepared baking sheets. Make sure the cookies are spaced about 2 inches apart.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly firm. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Make the Cream Cheese Filling:

10. Mix the Filling Ingredients: In a medium bowl, beat the cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
11. Chill the Filling: Refrigerate the cream cheese filling for 15-20 minutes to firm up slightly, making it easier to spread.

Assemble the Cookies:

12. Fill the Cookies: Once the cookies have cooled, spread a generous amount of cream cheese filling on the flat side of one cookie. Top with another cookie to create a sandwich. Press gently to seal.
13. Serve or Store: Enjoy the cookies immediately or refrigerate them for a firmer filling.