Whisk the flour, cocoa, sugar, baking soda and salt in a large bowl. Whisk 1/2 cup sour cream and eggs in a medium bowl until blended. Whisk in the milk and butter. Stir the sour cream mixture into the flour mixture. Add the vanilla and food coloring to reach desired color. Whisk together the remaining sour cream, cream cheese, and powdered sugar in a small bowl. Heat the griddle or nonstick skillet over medium heat until hot. Lightly brush with melted butter or oil. Pour the batter onto the griddle using 1/4 cup per pancake. Cook for 3 minutes or until bubbles form and pop on the surface. Turn and cook an additional minute or until light brown on the bottom, adjusting heat as necessary. Serve drizzled with topping. Garnish with grated chocolate, if desired.