Preheat your oven to 410°F (210°C).

In the bowl of a stand mixer, combine cubed cold butter with granulated sugar using a paddle attachment on low speed for one minute, followed by high speed for another minute. Scrape down the sides of the bowl to ensure everything is well mixed.

Add eggs one at a time, ensuring each is fully integrated before adding the next. Mix in vanilla extract until combined.

Introduce red food coloring along with cocoa powder into your mixture, mixing on low until just combined.

In a separate bowl, whisk together cake flour, all-purpose flour, baking soda, cornstarch, and salt until well blended. Gradually add this dry mixture to your wet ingredients, beating until fully incorporated.

Refrigerate your cookie dough uncovered for about 20 minutes to firm it up slightly. While it chills, crush Oreo cookies in a medium bowl.