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

In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each. Mix in the vanilla extract, buttermilk, and white vinegar. Add the red gel food coloring and mix until the color is uniform.

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, do not overmix.

Cover the bowl and refrigerate for at least 4 hours, or overnight. This step is mandatory for the crinkle effect.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place 1/2 cup granulated sugar and 1 cup powdered sugar into two separate shallow bowls.

Scoop chilled dough into 1.5-tablespoon sized balls. Roll each ball first in granulated sugar, then generously coat in powdered sugar.

Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and centers are soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.