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

In a large bowl using an electric mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the red gel food coloring, vanilla extract, and white vinegar until well combined. The mixture should be vibrant red.

Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix. The dough will be very soft and sticky.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or up to overnight. This step is crucial and cannot be skipped, as it prevents the cookies from spreading too much and helps create the crinkles.

When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Place the 1/3 cup of granulated sugar and 1 cup of confectioners' sugar into two separate shallow bowls.

Scoop the chilled dough into 1-tablespoon sized portions and roll them into smooth balls.

Roll each dough ball first in the granulated sugar, coating it completely. Then, roll it generously in the confectioners' sugar until it has a thick, white coating. The initial granulated sugar layer helps draw out moisture to create better crinkles.

Place the sugar-coated balls on the prepared baking sheets, about 2 inches apart.

Bake for 10-12 minutes. The edges should be set, but the centers will still look slightly soft. Do not overbake for a soft, fudgy texture.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will become more prominent as they cool.