Red Velvet Whoopie Pie

For the Cookies:
1 ounce semisweet chocolate, chopped
1/2 ounce milk chocolate, chopped
12 tablespoons unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
For the Filling:
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped

METHOD:

Make the cookies: Preheat the oven to 375 degrees F. Line 2
large baking sheets with parchment paper. Combine the semisweet
and milk chocolate in a microwave-safe bowl and microwave at 50
percent power until melted, about 2 minutes. Whisk until smooth.
Whisk the melted butter, sour cream, eggs, vinegar, vanilla and
food coloring in a bowl until combined. In another bowl, whisk
the flour, sugar, cocoa powder, baking powder, baking soda and
salt.
Add the flour mixture to the butter mixture in four equal
batches, whisking each batch completely before adding the next.
Stir in the melted chocolate.
Scoop heaping tablespoonfuls of batter onto the prepared baking
sheets and smooth the tops with a damp finger. Bake until the
cookies spring back when lightly pressed, 8 to 10 minutes. Let
cool 10 minutes on the baking sheets, then transfer to racks to
cool completely.
Meanwhile, make the filling: Beat the cream cheese and butter
with a mixer until smooth. Beat in the confectioners’ sugar and
vanilla seeds. Sandwich a heaping tablespoonful of filling
between 2 cookies; repeat with the remaining cookies and
filling. Refrigerate 30 minutes before serving.