Preheat the oven to 350°F. Line a 9x13 baking sheet with parchment paper.

In a large mixing bowl, sift together the white cake mix and chocolate cake mix until well blended.

Add melted butter, eggs, and red food dye to the dry ingredients.

Mix until the dough is smooth and a vibrant red color is achieved.

Adjust the food dye as needed.

Cover the dough and refrigerate for 30 minutes to make it easier to handle.

Place powdered sugar in a shallow dish for rolling.

Scoop dough into 1-inch balls and roll each ball generously in powdered sugar.

Place coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 9-11 minutes, or until cookies are slightly puffed and crackled.

Cool cookies and decorate: Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack.

Optionally, press heart sprinkles onto the tops while the cookies are still warm.

Serve and enjoy: Serve once completely cooled.

Store in an airtight container.