In a large mixing bowl, add in the butter and cream cheese. Mix together for about 1 minute until the butter and cream cheese are creamy and well blended.
Add in the brown sugar and beat until light and fluffy.
Add in the egg, vanilla extract, and red velvet emulsion. Mix until the egg is incorporated. Scrape down the sides of the bowl and give another mix with the hand mixer to combine any remaining egg.
Add in the flour, cocoa powder, baking soda, and salt. Beat on low with the hand mixer until the flour is mostly incorporated. Turn the hand mixer on medium and finish beating in the flour.
Cover with plastic wrap and at least 1 hour up to overnight. I went with overnight so I can bake my cookies in the morning.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Scoop the dough out with a small cookie scoop. The dough will be sticky.
Grease your hands with vegetable oil or some non-stick cooking spray. Roll the dough in your greased palms and place on the prepared baking sheet. They won't spread a ton. Add 6 balls of cookie dough to the sheep.
Place into the oven and bake for 11 minutes. They will be puffy when you pull them out of the oven but they will flatten some and crack. Let cool for 5 minutes and move to a cooling rack to finish cooling completely.
Add the nutella to a sandwich bag or disposable piping bag with a straight tip.
Pipe a layer of nutella on the bottom of one cookie. Place a cookie on top and repeat with remaining cookies.