In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until evenly dispersed and set aside. Measure out the milk into a liquid measuring cup and stir the vinegar into the milk, allow the mixture to rest for about 2 minutes. Ta-da, you made buttermilk. Now, pour the buttermilk into a separate large mixing bowl and add in the sugar, eggs, food coloring, vanilla, and melted butter. Use a wooden spoon to stir the mixture until all the ingredients are equally incorporated and the mixture's smooth. Stir the dry ingredients into the wet, slowly to avoid a mess, mixing until the batter's just combined.

On the stove top, heat a griddle pan or large skillet over medium low- medium heat. Butter, or spray with non stick cooking spray, the griddle if necessary and pour about a 1/4 - 1/3 cup of the batter at a time onto the hot griddle. The batter will look liquidy at first, but that's ok, it will puff up and cook just fine. Cook until bubbles begin to appear on the top surface of the pancakes, then use a firm spatula to flip the pancake over, and cook until its cooked through. Serve the cakes warm with Cream Cheese Glaze drizzled, or poured, overtop.

In the bowl of a stand mixer, use the whisk attachment to whip together the cream cheese and butter until they're creamed together smoothly and fluffy. Add in the remaining ingredients and whip them together, about 1 minute or until the mixture's evenly incorporated and smooth. At this point, if you think the glaze is too thick, you can add extra milk to thin. I'd add 1 tsp at a time. Store the prepared glaze in an airtight container in refrigerator until you're ready to use.