Preheat the oven to 350 degrees F. Grease a donut pan with a little coconut oil. (Even though it's non-stick, I still recommend greasing it).
In a medium sized bowl, whisk together the gluten free flour, sugar, unsweetened cocoa powder, baking soda, and salt.
Melt the coconut oil in a microwave safe bowl for about 15 seconds.
Add the melted coconut oil, applesauce, vanilla, vinegar, and non-dairy milk. Stir well. Add the chopped cherries if using - for picky eaters, you may want to leave them out.
Spoon the batter into the prepared donut pan.
Bake at 350 degrees F for 11-14 minutes.
Let the donuts cool in the pan for about 10 minutes, then turn pan over onto a cookie sheet and tap to remove donuts.
While the donuts cool completely, make the frosting.
Place the vegan buttery spread, cherry juice, and powdered sugar in a bowl. Mix on medium high speed until smooth. Add more cherry juice if you want a thinner glaze.
Frost the cooled donuts and enjoy!