In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until uniform. Set aside.
In a mixer bowl, beat the butter and 1⅓ cups sugar until well combined. Add the eggs, one at a time, scraping the sides of the bowl between each addition.
Stir in the milk, vanilla, vinegar, and food coloring.
Add the flour mixture to the bowl in two batches, stirring until just combined. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours.
When ready to bake, heat the oven to 350°. Line two baking sheets with parchment or silicon mats.
Scoop the dough out in heaping tablespoons. With lightly oiled or buttered hands, roll the dough into balls.
Roll the balls first in the extra granulated sugar and then in the confectioner’s sugar, covering completely. Set the balls 2ʺ apart on the prepared cookie sheets.
Bake 13–14 minutes, until puffed and barely set. Cool completely on a wire rack.