Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a bowl, whisk together the flour, sugar, baking soda, and salt.

In another bowl, mix the oil, buttermilk, eggs, cocoa powder, red food coloring, vanilla, and vinegar.

Combine the wet and dry ingredients, then pour the batter into the prepared pan.

Bake for about 25-30 minutes or until a toothpick comes out clean. Let it cool completely.

In a mixing bowl, beat the cream cheese and butter together until smooth.

Gradually add the powdered sugar and vanilla, mixing until creamy.

Once the cake is completely cool, crumble it into a large bowl, making sure there are no large chunks.

Mix in the cream cheese frosting until the mixture holds together when you squeeze it.

Use your hands to shape small amounts of the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.

Once all the mixture is rolled, chill them in the refrigerator for about 30 minutes to firm up.

Melt the chocolate candy melts in a microwave or double boiler until smooth.

Dip the end of each lollipop stick in the melted chocolate, then insert it into the center of each cake ball.

After the chocolate sets, dip each cake pop into the melting chocolate, allowing any excess chocolate to drip off.

You can add sprinkles on top if desired. Place them back on the parchment paper until they are set.