To prepare the madeleines:

1. Melt the butter over low heat on the stove until melted but not bubbling. Set aside.
2. In a large bowl combine the eggs and sugar and whisk or whip until it becomes frothy and slightly pale.
3. With the mixer on low, stir in the flour, cocoa powder, baking powder, and salt. Add the buttermilk, vanilla extract, red food coloring, and melted butter, stirring just until the mixture comes together. Set aside the batter in the fridge to chill briefly, about 30 minutes, while you preheat the oven to 375 degrees Fahrenheit.
4. Once you’re ready to bake your madeleines, gently melt the remaining 1 tablespoon of butter and use a basting brush to generously grease a madeleine pan. Spoon 1 tablespoon-sized pours of batter into each mold and bake in the oven about 10 minutes, or until the madeleines have puffed (you’ll see a big hump in the center!) and a toothpick inserted comes out clean. Immediately invert your pan onto a cooling rack and rap the pan gently to get the madeleines to release. Once cooled, prepare your glaze.

To prepare the glaze:

1. In a medium bowl, stir to combine the cream cheese and butter, just until smooth. Add the remaining ingredients, stirring to combine. For a thin glaze, gently heat in the microwave about 20 seconds and dip each Madeleine in the glaze as desired. Decorate with sprinkles if desired and serve!