Set oven to preheat; line baking sheets with parchment paper and set them aside.
Using a stand mixer, beat the cold cubed butter and granulated sugar until the mixture is light and fluffy.
Incorporate the eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla extract until the batter is smooth.
Stir in the red food coloring and unsweetened cocoa powder until the dough achieves a deep red color.
In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, cornstarch, and salt.
Add the dry ingredients to the wet mixture in stages, stirring until just combined.
Refrigerate the dough for 20 minutes to minimize spreading and promote thicker cookies.
Put the crushed, cream-removed Oreos in a separate bowl for coating.
Shape the dough into 3.5 oz balls and roll each ball in the crushed Oreos.
Bake the cookies for 10-11 minutes, until the edges are set but the centers remain soft.
Let the cookies cool on the baking sheet for a few minutes, then move them to a wire rack.
