In a separate bowl combine the flour, cocoa powder, soda, and salt. Whisk together and set aside.
In the bowl of your stand mixer cream together the butter and sugars until it is pale and fluffy.
Add the eggs one at a time until each egg is fully incorporated.
Add the vanilla, red food coloring and buttermilk. Mix until just combined.
Add in the flour mixture gradually while the mixer is running on low, until dough is fully mixed. Make sure to scrape the bottom of the bowl so all of the butter and sugar are evenly mixed into the dough.
Chill the cookie dough for at least 60 minutes or overnight.
Using a #20 size scoop, scoop a 2oz size ball of dough. Working quickly with the cold dough, pull it in 2 pieces and sandwich a dollop of cold cream cheese filing in the center and gently form the dough around it into a ball. Place back onto the cookie sheet and chill for 10 minutes.The cream cheese filling dollops do not freeze hard, so working quickly so it all doesn't get too sticky is ideal. This dough is also very sticky, if it becomes too sticky dip your fingers in some flour to help, or put the dough back in fridge.
Placing up to 6 cookies on a sheet pan, bake in a 350* oven for approximately 12-14 minutes. The center will look underbaked, if it appears wet, bake for another 1-2 minutes until it doesn't appear wet anymore.
Once cookie has cooled, melt white chocolate and place in a piping bag or parchment paper cone and drizzle across the cooled cookie. Give the cookie at least 30 minutes for the chocolate to set up before trying to handle it.