Preheat oven to 350°. Spray a baking sheet with nonstick cooking spray. Set aside.

In a large bowl, whisk together flour, sugar, and cocoa powder. Using a pastry blender, cut butter into flour mixture until butter is the size of small peas. In a small bowl, whisk together cream, food coloring, and vanilla. Make a well in center of dry ingredients; add cream mixture, stirring until almost combined.

Using your hands, press dough into a ball. Place dough on prepared pan; press into a 7-inch circle. Cut dough into 8 wedges. (Do not separate.) Sprinkle with sanding sugar.

Bake until a wooden pick inserted in center comes out clean, approximately 23 minutes. Let cool on pan on a wire rack at least 30 minutes before slicing into wedges.

In a medium bowl, beat cream cheese and confectioners’ sugar at medium speed with an electric mixer until smooth. Serve scones with cream cheese mixture. S

cones can be stored in an airtight container up to 2 days.