In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream together the butter, sugar and brown sugar, until light and fluffy.
Sift the flour, baking powder, baking soda, and cocoa powder into a medium bowl and set aside.
Add the eggs, one at a time and continue to mix until they are incorporated. Use a rubber spatula to scrape the bottom and sides of the bowl occasionally. Add the buttermilk, vanilla extract, and red food coloring, mixing to combine.
Add the dry ingredients and apple cider vinegar and combine. Again, scraping the bottom and sides of the bowl with a rubber spatula to be sure everything is mixed well.
Turn the dough out onto a floured work surface and roll out to about ½-inch thickness. Use a 3 ½-inch doughnut cutter to cut out the doughnuts. Gently pick them up and place them on a half sheet pans lined with parchment paper. (This is a fairly sticky dough, roll them on a generously floured work surface)
Line a half sheet pan with several layers of paper towels and set aside. In a large pot, heat about 3-4 inches of canola oil to 375 degrees F. Use a digital thermometer to get an accurate temperature read. Gently drop about 4 doughnuts into the hot oil, do not overcrowd the pot. Cook for about 1-2 minutes on each side. Flipping the doughnut once. Remove from the oil and let drain on the paper towels.
Whisk together the glaze ingredients. Dip only one side of the doughnut into the glaze. Let drip dry on a half sheet pan lined with parchment paper, with baking rack set on it. (if desired, frost them with cream cheese or vanilla frosting and add sprinkles)