Preheat the oven to 425 degrees and spray the mini-doughnut pan with cooking spray.
In a large bowl combine the flour, both sugars, baking powder and salt. Whisk in the heavy cream, almond, eggs and melted butter until combined.
Fill each pan cavity approximately 1/3 full (about 1/2 tbsp per cavity).
Bake the doughnuts for 4 to 6 minutes. Insert a toothpick to determine if fully baked.
Let the doughnuts cool in the pan for 5 minutes then transfer them to a cooling area.
Put chocolate chips in a heat-proof bowl and set aside.
Heat heavy cream in a medium saucepan over medium-low heat, frequently stirring until it is simmering.
Pour heated cream over chips and allow them to stand for 3-5 minutes
Begin stirring until smooth and allow to cool to room temperature.
Coat the doughnuts in the glaze and generously sprinkle with chopped pralines.