Mix dry ingredients: Whisk together flour, cocoa, baking powder, and salt. Set aside.

Cream butter & sugar: Beat butter and granulated sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla and red food coloring.

Combine: Gradually mix dry ingredients into wet until just combined. Dough will be thick and slightly sticky.

Chill: Cover and refrigerate dough for at least 1–2 hours (important for those crinkles!).

Roll & coat: Scoop dough into 1–1½ inch balls. Roll generously in powdered sugar.

Bake: Place on parchment-lined baking sheets and bake at 350°F (175°C) for 10–12 minutes until crackled but soft in the center.

Cool & enjoy: Let rest 5 minutes before transferring to a rack.