Preheat oven to 350°F. Spray donut pan with non-stick spray and set aside.
In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs and vanilla extract and whisk until fully incorporated. Then add in the red food coloring.
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Mix half of the dry ingredients into the egg mixture, then add in the buttermilk and vinegar. Once incorporated, add in the remaining dry ingredients and mix until just combined.
Transfer the batter to a piping bag, then cut of the tip and pipe into the donut pan, filling about halfway. You can also just spoon the batter into the pan if desired.
Bake at 350°F for 10-11 minutes or until a cake tester comes out clean. Invert the donut pan on a cooling rack, and the donuts should slide right out!
In a small bowl with a hand mixer, cream together the softened cream cheese and powdered sugar. Slowly mix in the heavy cream until your desired consistency is reached. The glaze should be thick but still pourable.
Dip the donuts into the glaze and place back on the cooling rack so the excess can drip off. The donuts are easy to glaze if they are cool, but they taste amazing when they're warm, so it's up to you!
Add some sprinkles after glazing if desired.
Notes
These donuts are best eaten the same day, but will keep in an airtight container at room temperature for up to 3 days.