Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the egg, red food coloring, vanilla extract, and almond extract to the butter mixture. Mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Scoop out about 1 tablespoon of cookie dough and flatten it in your palm. Place about 1 teaspoon of the cream cheese filling in the center, then fold the dough around the filling to form a ball. Repeat with the remaining dough and filling.

Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.