Step 1: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, beat together the softened unsalted butter and 1 cup of granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Step 4: Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
Step 5: Gradually add the buttermilk and red gel food coloring to the wet ingredients. Mix on low speed until the color is evenly distributed and the mixture is smooth.
Step 6: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 7: Place the dough in the refrigerator for at least 30 minutes to chill. This makes the dough easier to handle.
Step 8: While the dough chills, unwrap the Hershey’s Kisses and set aside. Prepare two shallow bowls: one with the remaining ½ cup granulated sugar and the other with the ½ cup powdered sugar.
Step 9: Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls (about 1 tablespoon each). First, roll each ball in the granulated sugar, then generously roll it in the powdered sugar until completely coated.
Step 10: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
Step 11: Bake for 8-10 minutes, or until the edges are just set and the centers are still slightly soft. Do not overbake.
Step 12: Immediately upon removing the baking sheets from the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie.
Step 13: Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. Store leftover cookies in an airtight container at room temperature.