Preheat oven to 350. Spray donut pan with non-stick cooking spray and set aside

Place 2 cups of apple cider in a small saucepan and simmer on low for 10-15 minutes. You will need to reduce the apple cider until it measures 3/4 cup. Set aside once cider has reduced.

In a large bowl combine flour, baking powder, cinnamon, nutmeg, and pinch of salt. Whisk until combined and set aside.

Inside your mixer combine the melted butter and sugars until smooth. Add in the vanilla and eggs and mix until combined. Pour in the apple cider and buttermilk and mix until smooth. In 2-3 batches mix in the flour until combined--do not over mix or your donuts will be tough.

Pour the batter into a piping bag (ziplock bag will work as well). Fill each donut hole about 3/4 (make sure not to fill this up completely or your donuts will over fill). Bake 12-15 minutes, or until the tops spring back when touch them. (These donuts should be done in about 14 minutes you do not want to over-bake them or they will be very tough)

Remove donuts from the oven, and let cool for about 5 minutes in the pan. While donuts are cooling start to prepare the glaze

In a small sauce, pan add 1 cup of apple cider. Reduce the cider until it is about 1/4. Whisk in the powdered sugar until smooth and glossy, then set aside.

Mix cinnamon and sugar in a shallow bowl.

Once donuts are cool enough to handle dip donut in glaze and then quickly into the sugared topping. Repeat for the remaining donuts. Serve warm.