Soften cream cheese and unsalted butter, then beat together until smooth. Gradually add powdered sugar and enough milk to achieve desired consistency, then set aside.

In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and cornstarch until combined and lump-free.

In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. Stir in sour cream and white vinegar, then add red food coloring gradually.

Combine wet and dry mixtures, folding gently until just combined; do not overmix.

Let the batter rest for 5 minutes to activate leavening agents.

Heat a griddle or skillet over medium heat and grease lightly.

Pour ¼ cup of batter for each pancake onto the griddle, cooking until bubbles form, then flip and cook until golden.

Keep cooked pancakes warm in a low oven as you repeat with remaining batter.

Stack pancakes on plates and drizzle with cream cheese glaze. Garnish with strawberries, chocolate shavings, or powdered sugar.