Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper and set aside.
In a large mixing bowl using either a stand mixer or an electric hand mixer, cream together shortening, sugar, and brown sugar.
Add one egg at a time and combine. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Add the sour cream or Greek yogurt, cocoa, vanilla, and combine. Add the food coloring and mix in well. Add the flour and salt.
In a seperate bowl, combine the baking soda and vinegar. Gently stir into the batter.
Using two tablespoons, scoop spoonfuls of batter onto the baking sheets, making round mounds of batter and aiming for 24 cake mounds. Be sure to leave space between the mounds, as the batter will spread a little. Bake for 16-18 minutes, turning the baking sheet once, halfway through the baking process.
Remove cakes from the oven and allow to cool completely.