Preheat the oven to 350oF (180oC) and prepare your DIY donut tin.

In a large bowl whisk together the flour, cocoa, sugar, baking soda and cinnamon.

In a separate medium-sized bowl whisk together the melted butter, egg, buttermilk, and vanilla. Then whisk in the food coloring and distilled vinegar.

Add the wet ingredients into the dry ingredients and whisk until just combined. Be very careful to only mix the batter until it is just combined.

Spoon the batter into a piping bag or large ziplock bag with the corner snipped off.

Pipe the batter into the prepared doughnut pan, filling each donut about 3/4 of the way up.

Bake in the preheated oven for 10 minutes or until the doughnuts feel slightly firm to the touch. Allow to cool for 5 minutes in the pan, then remove from the DIY donut tin to continue cooling on a wire rack.

While cooling make the Cream Cheese Frosting: In a medium sized bowl whisk or stir together the soft cream cheese, powdered sugar, vanilla extract and milk until well there are no lumps and it's runny enough to dip your donuts in. If the glaze is too thick you can thin it with a little milk. If its to thin add more powdered sugar 1 teaspoon at a time until you've reached the right consistency.

Dip each donut in the glaze and leave for the frosting to set for 20 minutes. Store in an airtight container for up to 3 days.

(Suitable egg substitute: Applesauce).