Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.

In a small bowl, mix together the flour, cocoa powder, salt, and baking soda.

In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until combined and fluffy.

Beat the eggs into the butter and sugar mixture until the batter becomes fluffy. Add the vanilla extract and combine.

Incorporate the red food coloring, ensuring even distribution by scraping down the sides of the bowl. Add sufficient coloring to achieve a vibrant, dark red hue.

Alternately add the buttermilk and the sifted dry ingredients to the mixture, beginning and ending with the buttermilk.

Utilize a 1 ½ or 2 tablespoon cookie scoop to portion the batter onto the prepared pans, spacing scoops about 2 inches apart.

Bake for approximately 10 minutes, or until the cakes spring back when gently pressed.

Remove the cakes from the oven and allow them to cool on the cookie sheets for 3-4 minutes before transferring them to a cooling rack.

Beat the softened cream cheese, butter, and vanilla extract until combined.

Gradually beat in the powdered sugar.

Add heavy cream one tablespoon at a time until the frosting reaches the desired consistency.

Use the same size cookie scoop used for the batter to portion the filling onto the flat side of one cake.

Place another cake on top of the filling, pressing gently to distribute the filling to the edges of the whoopie pie.

Serve immediately or store the whoopie pies in an airtight container in the refrigerator until ready to serve.