Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Unwrap all Hershey's Kisses and set them aside for later use.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt; then set this dry mixture aside.

In a large bowl, cream together the softened butter, ¾ cup granulated sugar, and light brown sugar with an electric mixer until light and fluffy. Beat in the egg, vanilla extract, and red food coloring until the mixture is well combined and uniformly colored.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.

Optionally, chill the dough in the refrigerator for 15-30 minutes, covered, to make it easier to handle.

Place ½ cup of granulated sugar in a shallow bowl, then scoop rounded tablespoons of dough, roll them into smooth balls, and coat each ball evenly in the sugar.

Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets and bake for 9-11 minutes, until the edges are lightly set but the centers remain soft and slightly puffy.

Immediately upon taking the cookies out of the oven, gently press an unwrapped Hershey's Kiss into the center of each warm cookie.

Allow the cookies to cool on the baking sheets for 5-10 minutes, then transfer them to a wire rack to cool completely.