In a small bowl, dissolve 2 teaspoons of active dry yeast and 2 tablespoons of granulated sugar in 1 cup of warm milk (110°F) until foamy, approximately 5-10 minutes. Meanwhile, combine 4 cups of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, and 1 teaspoon of salt in a large mixing bowl. Add the wet mixture, along with 1/2 cup of buttermilk, 1/4 cup softened butter, 2 eggs, 2 tablespoons of red food coloring, and 1 teaspoon of vanilla extract. Mix until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic. Form the kneaded dough into a ball and place it in a greased bowl. Cover with a clean towel and let rise for about 1 hour, or until doubled in size.

While the dough rises, combine 1/2 cup softened butter, 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and 2 tablespoons unsweetened cocoa powder in a mixing bowl. Mix until smooth.

Once the dough has risen, punch it down gently to release the air. Roll it out into a rectangle (16x12 inches). Spread the filling evenly, leaving a small border around the edges. Roll up the dough into a log and cut into 12 equal slices.

Arrange sliced rolls in a greased baking dish and let rise for 45 minutes. Preheat oven to 350°F (175°C). Bake for 25-30 minutes or until golden brown.

While baking, prepare frosting by beating together 8 ounces cream cheese, 1/4 cup softened butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons milk until smooth.

Once rolls are baked and slightly cooled, generously drizzle cream cheese frosting over them.