Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar for about 2-3 minutes until light and fluffy.

Add in the egg, red food coloring, vanilla extract, and almond extract. Mix until well combined.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Take a tablespoon of the red velvet cookie dough, flatten it, and place about a teaspoon of the cheesecake filling in the center. Fold the dough around the filling and roll it into a ball.

Place the balls on a lined baking sheet, spaced about 2 inches apart.

Bake for 10-12 minutes until the edges are set and the centers remain soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.