1. Preheat oven to 350°F. Lightly grease donut hole pan with nonstick cooking spray and set aside.
2. In a medium mixing bowl, combine flour, cocoa powder, sugar, brown sugar, baking soda, baking powder, and salt until well incorporated.
3. In your stand mixer or a large bowl with hand mixer (or go all old fashioned and just use a whisk), combine buttermilk, egg, yogurt, and vinegar on low speed. Add in butter (make sure it is cooled).
4. Once thoroughly combined, slowly incorporate dry mixture and mix until just combined. Don’t overmix. Stir in enough red food coloring until desired color is reached.
5. Spoon batter into a large ziploc bag and use a scissor to cut about a ½” piece off one corner to create a makeshift disposable pastry bag. Fill each well in the donut hole pan approximately ¾ full. Alternatively, use a spoon to fill donut pan and smooth out batter.
6. Place in preheated oven and bake for 9-12 minutes, until a toothpick inserted into doughnut comes out clean. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
7. Once completely cool, drizzle with cream cheese glaze and devour.

Glaze

1. Mix all ingredients together until well combined and smooth. Let rest for about 10 minutes to allow flavors to meld. If mixture is too loose, add a bit more powdered sugar. If too stiff, add a little more cream.