In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
Add the brown sugar and continue mixing until well combined.
In a separate bowl, combine the curd and vanilla extract.
Pour the curd mixture into the butter mixture and beat until fully incorporated.
Gradually add the all-purpose flour, cornstarch, baking soda, and salt. Mix gently until a soft cookie dough forms and no dry ingredients remain.
Mix gently until a soft cookie dough forms and no dry ingredients remain.
Add the red food coloring, cocoa powder, white chocolate chunks to the dough and mix until the color is evenly distributed.
In a separate bowl, mix the softened cream cheese and icing sugar until smooth and creamy.
Scoop portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Add small dollops of the cream cheese mixture on top of each cookie dough portion.
Bake at 350°F (175°C) for 10 to 12 minutes, or until the cookies are set around the edges.
Allow the cookies to cool slightly on the baking sheet before serving.
