In a large bowl, mix flour, cocoa, baking powder, sugar together.
In a separate bowl, mix milk and eggs.
Add to flour mixture and stir until smooth. Add red food colouring and mix well.
Allow the mixture to rest in the fridge for 1 hour.
Meanwhile, mix the PHILADELPHIA Cream Cheese and maple syrup together in a stand mixer with a whisk attachment. Set aside.
Heat a medium non stick frypan over medium heat and spray with cooking spray.
Pour in the pancake mixture to approx. 10 cm diameter. Add a tablespoon of the flavoured creamy Maple PHILLY in the middle. Cover with a spoonful of pancake mix.
Cook for 3 minutes until bubbles form in the surface of the pancake. Flip and cook on the other side for 2 minutes. Transfer to a plate and keep warm and cook remaining pancakes.
Stack the pancakes on a plate and top with a dollop of whipped maple PHILLY and fresh berries. Drizzle with extra maple syrup and serve.