For the Drizzle: Whisk the cream cheese, lemon juice and confectioners’ sugar together in a mixing bowl until completely smooth and lump free. It should have a pourable, drizzle-able texture; set aside while you make the waffles.

For the Waffles: Position rack in middle of oven. Preheat oven to 200°F/60°C. Set a rack on a rimmed baking sheet pan and set aside.

Whisk flour, black cocoa powder, sugar, baking powder and salt in a large bowl. Make a well in the center of the dry mixture.

In a separate bowl whisk together the 1 1/4 cups (300 ml) milk, eggs and red food coloring until well combined, then whisk in melted butter. Add wet mixture to dry and whisk together until batter is very well mixed and smooth. The batter will be thick. Allow the batter to sit for a few minutes while you preheat the waffle iron.

Heat a waffle iron until very hot; lightly coat with nonstick spray. Add a tiny bit more milk if necessary to make a thick but smooth and just pourable batter. Working in batches, add batter to waffle maker. The batter should be thick; push it into all of the corners of the waffler to ensure the best heart shapes. Cook until waffles are cooked through. Transfer to prepared wire rack and keep warm in oven until ready to serve.

Serve hot waffles with cream cheese drizzle or maple syrup as soon as possible.