Make the Pancake Batter:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and cocoa powder until evenly distributed.
2. Mix Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla extract, red food coloring, and vinegar until fully combined.
3. Combine the Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes tough. The batter should be thick but pourable.
4. Let the Batter Rest: Allow the batter to rest for a few minutes while you heat your griddle or skillet.

Cook the Pancakes:

5. Preheat the Griddle or Pan: Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray.
6. Cook the Pancakes: Pour about ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes on the other side until golden brown.
7. Keep Warm: Transfer the pancakes to a warm plate and cover loosely with aluminum foil while you cook the remaining pancakes.

Make the Cream Cheese Frosting:

8. Mix the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, ½ cup at a time, and beat until fully combined.
9. Add Vanilla and Cream: Stir in the vanilla extract and, if needed, add 1-2 tablespoons of heavy cream to achieve your desired consistency. The frosting should be smooth and spreadable.

Assemble the Pancakes:

10. Layer the Pancakes: Stack the pancakes on a serving plate, layering them with a generous spoonful of cream cheese frosting between each pancake.
11. Top with Frosting: Spread the remaining cream cheese frosting over the top of the stack.
12. Garnish: Optionally, garnish with a dusting of cocoa powder, sprinkles, or fresh berries for an added touch of flair.