Preheat oven to 350. Grease donut pan.

In a mixing bowl, whisk together the flour, cocoa powder, light brown Imperial Sugar, spices, salt, baking powder, and baking soda.

In a separate bowl, mix together the wet ingredients: milk, greek yogurt or sour cream, egg, melted butter, and vanilla extract. 

Add the wet ingredients to the dry ingredients and stir well. Add in the chocolate chips.

Put donut mixture into a gallon size ziploc bag. Cut off one corner to pipe mixture into donut pan easily. Fill molds about 2/3 of the way full. (Makes about 6 donuts)

Bake for 12 minutes until a toothpick inserted into the center comes out clean. 

Let cool in the pan for a few minutes before transferring to a wire rack. 

To prepare the glaze: melt together the chopped chocolate, butter, cinnamon, water, and corn syrup over a double boiler or in the microwave in increments. 

Dip each donut into chocolate glaze and then top with sprinkles or chopped chocolate. 

Donuts can be kept in a tightly sealed container at room temperature for up to 3 days.