In a medium bowl, beat 4 ounces of softened cream cheese and 2 tablespoons of unsalted butter together until smooth and creamy, about 2 minutes. Gradually mix in 1 cup of powdered sugar and 2 tablespoons of milk until the glaze reaches a pourable consistency. Set aside.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt until evenly mixed.

In a separate bowl, combine 1 cup of buttermilk, 2 large eggs, 2 tablespoons of melted butter, 1 teaspoon of vanilla extract, 1 tablespoon of white vinegar, and 1 tablespoon of red food coloring. Whisk until fully incorporated.

Fold the wet ingredients into the dry mixture carefully, ensuring not to overmix. Allow the batter to rest for about 5 minutes.

Preheat a non-stick griddle to medium heat (around 350°F). Lightly grease the surface with cooking spray or butter.

Pour approximately ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form. Flip and cook for another 1-2 minutes until golden brown.

Transfer cooked pancakes to a covered dish to keep warm while cooking the remaining batter.

Stack the pancakes on a serving plate and generously drizzle with the cream cheese glaze. Optional: Top with fresh berries or whipped cream.