Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze. Trust me; the last thing you want after baking is a sticky mess to deal with.

In a large mixing bowl, combine the granulated sugar, brown sugar, butter, and cream cheese. Use an electric mixer and beat on medium speed until the mixture is light and fluffy. This usually takes about 3 to 5 minutes, so be patient—good things come to those who wait.

Next, beat in the egg and egg yolk, followed by the vanilla extract and red gel food coloring. The gel food coloring is key here. It’ll give those cookies that beautiful signature red hue. Mix until smooth. Don't be surprised by the vibrant color; it's all part of the fun!

In a separate bowl, whisk together the flour, cocoa powder, ground cinnamon, baking soda, and salt. Gradually add this dry mixture to your creamed mixture. Fold it in gently until just combined. Overmixing can lead to chewy cookies, and we want soft and tender delights.

Now comes the best part. Fold in one cup of the white chocolate chips. If you’re feeling adventurous, you can also add in the nuts at this stage. I usually opt for pecans for their buttery flavor, but walnuts work well too.

Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, keeping them about 2 inches apart. Sprinkle the remaining white chocolate chips on top of each cookie, then bake in the oven for 10-12 minutes. The edges should be set while the centers remain soft.

Once out of the oven, allow the cookies to cool on the baking sheets for a few minutes. Then transfer them to wire racks to cool completely. The aroma wafting through your kitchen will make you the envy of everyone in the neighborhood.