Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or Silpats.

Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

 In the bowl of a stand-up mixer mix the melted butter, sour cream, eggs, vinegar, vanilla and food coloring just until combined.

 In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the flour mixture to the butter mixture in four equal batches, mixing each batch completely before adding the next. Stir in the melted chocolate.

Scoop batter, using a medium cookie scoop (I leveled the scoop off),  onto the prepared baking sheets. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling:  Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla extract.

Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

Note: These obviously need to be stored in the fridge because of the cream cheese.  I thought they tasted significantly better as they came to room temp.