Preheat oven to 350. Spray 2 donut pans with cooking spray. In a large bowl whisk to combine flour, cocoa powder, baking powder, and salt. In a large bowl or a stand mixer with the paddle beat margarine with sugar and SweetN Low until light and fluffy. Beat in eggs 1 at a time. Add flour mixture in 2 parts alternating with milk and whiskey. Beat just until combined. Add batter to each donut mold so it fills them halfway. Bake until a toothpick inserted comes out clean, about 15 minutes. Let cool in pan for 5 minutes, then transfer to a rack to cool completely. In a medium saucepan whisk to combine cocoa powder, milk, and SweetN Low. Bring to a simmer over medium heat, then reduce heat to medium-low and cook, whisking frequently, for 5 minutes or until thickened. Take off heat and stir in vanilla. Dip tops of donuts in chocolate glaze and place on a rack to allow glaze to set. Sprinkle with almonds, if desired.
