Preheat oven to 375 degrees. Line baking sheets with parchment paper.

In a medium bowl, combine flour, cocoa powder, baking soda and salt; set

aside.

In a large mixing bowl, beat butter on medium-high for 30 seconds. Beat in

brown sugar until light and fluffy. Beat in egg and vanilla. Alternately

add flour mixture and buttermilk, beating after each addition just until

combined. Stir in food coloring.

Spoon batter in 1 or 2-inch diameter rounds about 1/2 inch high on prepared

baking sheets, allowing one inch between each round.

Bake 7-9 minutes for 1-inch cookies or 9-11 minutes for 2-inch cookies, or

until tops are set. Cool completely on baking sheets on rack. Remove

cooled cookies from bakingsheets.

Make Filling:

Beat butter and cream cheese in a mixing bowl until smooth. Fold in the

jar of marshmallow cream.

To fill, dollop filling on flat sides of half of the cookies. Top with

remaining cookies, flat sides down.