Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the cake flour, cocoa and salt. Set aside.
In a large bowl, using a handheld mixer, beat the sugar, butter, oil and vanilla bean paste at medium speed until smooth and creamy, about 2 minutes.
Add the egg and mix until combined. Reduce speed to low and slowly add the flour mixture. Mix until just combined.
Arrange tablespoon size dough balls on the prepared baking sheet. Lightly press each dough ball to flatten slightly, making a “thumbprint” impression.
Bake for 10 minutes.
Remove from oven and gently place a chocolate kiss into the “thumbprint” impression of each cookie. Transfer to wire rack to cool.