Preheat oven to 350 degrees

Spray donut molds with nonstick cooking spray - I prefer the silicone version since the donuts come out easier and don't stick

In a large bowl, whisk together the flour, cocoa powder, cinnamon, nutmeg, salt, sugar, brown sugar and baking powder

Whisk together buttermilk, sour cream, oil, melted chocolate, and eggs until smooth in a medium bowl.

Gradually mix the wet and dry ingredients, stirring until just combined.

Fold in mini chocolate chips if you'd like an extra chocolatey donut.

Spoon or pipe the donut batter mixture into the greased donut pan, filling each about 3/4 full. Don't overfill or your batter will spill over the top.

Bake for 9-10 minutes or until a toothpick inserted comes out clean.

Let the donuts cool in the pan for 5 minutes, remove from the molds, and place onto a cooling rack for 5 minutes. Once cooled move them onto a sheet of parchment paper

GLAZE

In a small bowl, whisk together the powdered sugar and milk until smooth

Strawberry Chocolate Crunch Topping

Place strawberries and cookies into a large ziploc bag and using the back of spoon, crush into fine pieces

Place crushed cookies and strawberries in a small bowl and mix

Dip each cooled donut into the glaze, letting the excess drip off.

Immediately sprinkle the crunch over the top of each donut while the glaze is wet.