Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats. Set aside.

With a stand or hand mixer, cream together the butter and cream cheese until smooth. Add the egg and vanilla and mix until smooth. Gradually add the cake mix about 1 cup at a time, stopping to scrape down the sides of the bowl. If you would like a more vibrant pink color, add the 1/2 tsp. of red food coloring. Dough will be thick and slightly sticky.

In a small bowl, pour the sparkling sugar. Add a heaping tablespoon full of dough into the sugar and roll the dough in the sugar until all sides are coated. (At this point the dough won't be as sticky. You can then easily roll the dough in your hands.) Roll the dough into balls and place on the prepared baking sheets.

Bake at 350 degrees for 10 minutes. Remove from oven after baking, and promptly place a chocolate on top of each hot cookie. Let the cookies cool for about 5 minutes before transferring to a cooling rack. Enjoy warm, or let cool completely to let the chocolates set to keep their shape.