In the bowl of a stand mixer fitted with a paddle attachment, add the butter, granulated sugar, and brown sugar. Beat on high speed for 1- 2 minutes until the mixture is smooth and fluffy.

Add in the eggs, and beat to combine. Add in the flour, cocoa, salt, baking powder, and baking soda. Mix until fully incorporated. If the mixture is too thick, beat in the milk.

Wrap the dough with plastic wrap and set in the refrigerator to chill for 1 hour.

Once the dough has chilled, preheat the oven to 350°F. Line one to two large baking sheets with parchment paper, and set aside.

Unwrap the chilled dough, and place it onto a lightly floured surface. Roll the dough out to a sheet about ¼ inch thick. Use a 2 ½ inch cookie cutter to cut as many cookies from the sheet as possible.

Place the cut-out cookies onto the prepared baking sheet(s), and bake for 12 minutes. When the cookies are done baking, remove them from the oven and transfer to cooling racks to cool completely.

Roll the remaining dough again, and cut as many cookies as possible. Continue doing this until all of the dough has been cut and baked.

When the cookies are completely cool, drizzle them with pink and red candy melts as desired, and top with sprinkles immediately before the drizzle hardens. Allow to set for 5 minutes before serving.