Beat the unsalted butter smoothly at room temperature.
(You can use the hand mixer at all process.) Add sugar and mix. Mix it by whisk until its color becomes bright. Mix a egg dividing in 2 times. Combine with vanilla extract. Sieve All-purpose flour, cocoa powder, red yeast rice powder, salt, baking soda , baking powder and mix. *When you don’t have the red yeast rice powder, you can use all-purpose flour and use the red food coloring. When the dough is mixed without dust powder, wrap it with plastic wrap and refrigerate for 30 minutes. Divide the dough into 38-39g, 12 equal parts. Make it into round shape and press it down slightly to have volume. Beat the unsalted butter and cream cheese smoothly at room temperature. Add powdered sugar and mix it until its color becomes white. Add vanilla extract and mix. Place the filling in piping bag with closed star tip. Pair two cookies with similar size. Squeeze it in spiral shape from the center. Cover the cookie and press it down slightly. Place it on the refrigerator until the cream is harden slightly. After one day, it becomes much delicious.