In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the melted and cooled unsalted butter with granulated sugar and brown sugar on medium speed until combined. Scrape down the sides of the bowl.

Add vanilla extract, white vinegar, the egg, and desired amount of red food coloring to the butter and sugar mixture. Mix until smooth and homogenous.

Pour all the dry ingredients into the wet mixture and stir gently until just combined. Add additional red food coloring if a deeper red color is desired.

Cover the dough with plastic wrap and refrigerate for 20-30 minutes.

Preheat the oven to 325°F (163°C). Line two baking trays with parchment paper or silicone mats.

Using a small cookie scoop, portion out about 1 ½ tablespoons of dough per cookie. Roll into balls and arrange on prepared trays about 3 inches apart. For the ears, take about 1 teaspoon of dough, divide into two equal balls and place them at the top of each cookie ball to form bear ears.

Bake for 9-11 minutes until the edges are set and centers appear slightly puffy.

Let the cookies cool on the baking pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Using a piping bag, toothpick, or cookie scribe, draw faces on the bears. Use melted white chocolate to create snouts and ears; tint leftover white chocolate with oil-based pink or red food coloring for blush. Use melted milk or dark chocolate to make eyes and noses.

Allow the chocolate to set, then enjoy your Red Velvet Bear Cookies!