Coat 2 regular-sized donut pans with cooking spray. (Regular-sized donut pans typically have 6 cavities.)

In a large bowl, combine flour, sugar, baking powder, and salt.

In another bowl, whisk together egg, buttermilk, cherry juice, cherry extract, and melted butter.

Mix the wet ingredients into the dry ingredients until just combined.

Fold in the chopped cherries.

Pour batter into a gallon-sized ziploc bag, and snip off the corner of the bag.

Pipe the batter into the baking pans, filling each donut cup about 3/4 full.

Bake at 350 degrees for 15-18 minutes, or until a toothpick comes out clean.

Allow to cool for 5 minutes, then flip the pans over and tap the donuts out onto a wire rack. Cool completely.

Spread out the Fruity Pebbles on a small plate.

In a small bowl, combine powdered sugar, cherry extract, and cherry juice. Whisk until smooth. This consistency was just right so that the glaze wouldn't run off the donut, but you can thicken or thin the glaze accordingly, if needed.

To glaze the donut, dunk the donut into the bowl of glaze, covering about 2/3 of the donut. Allow the excess glaze to run off, then immediately dunk the donut into the plate of Fruity Pebbles.

Place the donuts back on the wire rack to set for about 10-15 minutes before eating. Enjoy!