Melt chocolate in double boiler or place chocolate in microwave-safe bowl and melt at 50% powder for 30 seconds at a time, stirring well. It may take a few rounds to melt. Stir and set aside.
In a large mixing bowl, cream together butter and brown sugar for 4 minutes until light and fluffy. Add eggs and vanilla and mix for 1 minute longer.
Stir in melted chocolate and red food coloring and mix.
Add cocoa powder, flour, baking powder, and salt and stir just until combined.
Cover and chill in a refrigerator for 30 minutes to 1 hour.
Preheat oven to 350 degrees.
Pour powdered sugar into shallow bowl. Scoop 1 Tablespoon of dough and roll into a ball. Generously roll into powdered sugar ensuring the cookie dough is completely covered.
Bake for 11-14 or until cookies begins to crack.
Let cool.
*Recipe adapted from Red Velvet Crackle Cookies in Holiday Cookies Cookbook