1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Divide the dough in half and color one half with red food coloring.
7. Roll out each half between two sheets of parchment paper into rectangles.
8. Layer the red and chocolate dough on top of each other and roll them up tightly to form a log.
9. Chill the log in the refrigerator for at least 30 minutes.
10. Slice the log into cookies and place them on the prepared baking sheet.
11. Sprinkle with red and pink sprinkles before baking.
12. Bake for 10-12 minutes or until the edges are firm.
13. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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