Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and red food coloring, continuing to mix until the color is evenly distributed.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix.

Shape the dough into 1-inch balls. Roll each ball in granulated sugar to coat evenly and place them on the prepared baking sheets, leaving space between each.

Bake in the preheated oven for 10-12 minutes or until the edges are set. Remove from the oven and immediately press a Hershey's Kiss into the center of each cookie.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Once cooled, indulge in these delightful Red Velvet Peanut Butter Blossoms, offering a perfect blend of rich cocoa flavor and the sweetness of a chocolate center.