Preheat oven to 350 degrees. Lightly grease donut pans with baking spray, set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter, sugar and vanilla on medium speed until well combined. Add egg and mix until incorporated.

In a medium size mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. With mixing speed on low speed, add half of the dry ingredients to the butter-sugar mixture, mix until combined. Add the buttermilk, vinegar and remaining dry ingredients and mix until all ingredients have been incorporated. Tint with red food coloring until desired color is reached.

Fill each donut cup about ¾ full (I use a pastry bag with the corner snipped to do it neatly). Bake for 10 minutes; allow to cool slightly. Remove from pan and transfer to a wire rack to cool completely.

To make the frosting, in an electric mixer fitted with the paddle attachment beat cream cheese until smooth. Add lemon juice and mix to combine. Slowly add confectioners sugar, a little at a time, continuing to beat until smooth. Add heavy cream one tablespoon at a time and beat until desired consistency is reached (add additional cream if necessary, until desired consistency is reached).

Dip donuts into glaze or frost them with a knife.