Preheat oven to 400˚F. Grease a standard doughnut pan and set aside.
Whisk together eggnog, melted butter and egg in a large bowl. Stir in contents of doughnut mix and stir to combine well.
Pipe or spoon batter into prepared doughnut pan, falling each well 2/3 full. Bake 8 – 12 minutes or until a toothpick inserted into the doughnut comes out clean. Allow to cool slightly then transfer to a wire rack to cool further.
For the glazes and sugar topping:
Divide the powdered sugar equally into two bowls.
Add the coffee, cocoa powder and half the eggnog to one bowl and stir to combine.
Add the remaining eggnog to the other bowl of sugar and stir to combine. If the glaze is not liquid enough to pour, add a small amount of eggnog and stir again to combine.
Working in small batches, dip the top half of each doughnut into the coffee glaze, then hold upside down over the bowl allowing the excess to drip off.
Return the glazed doughnut to the wire rack with the glazed side facing up. Dust with included cinnamon sugar packet. After coffee glaze has set, drizzle eggnog glaze over the top and allow to set.