2) Mix together the flour, cocoa powder, baking powder, bicarbonate of soda and salt in a small bowl. Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food colouring. Once combined, add the dry ingredients and mix until thoroughly combined.
3) Drop dollops of the batter onto the baking tray using an ice cream scoop, forming 5cm round circles. Bake for 10 minutes, until the biscuits are baked through; they should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
For the filling:
1) In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. On a low speed add the sugar and beat until incorporated. Increase the speed to high and mix until very light and fluffy.
2) Spread the cream cheese filling between 2 cooled biscuits. Roll the edges in finely chopped pecans, if desired.