Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, if you like, to enhance the apple cider a bit. We're reducing the apple cider so you get a strong apple cider flavor; you need 1/2 cup total cider reduction. Allow the reduction to cool in the refrigerator as you prepare the other ingredients.
Pour 1/2 teaspoon lemon juice into a measuring cup then add almond milk to make 1/2 cup. Set aside and allow to curdle to make "buttermilk".
Preheat oven to 350º F. Spray a donut pan with nonstick spray. Set aside. Whisk the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl.
In a medium bowl, whisk the flax egg, melted Earth Balance, brown sugar, and granulated sugar together until smooth. Whisk in the "buttermilk", vanilla extract, and 1/2 cup of reduced apple cider.
Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Overmixing will create gluten, which makes a tough donut, so be very careful! Whisk until just combined. A few small lumps are OK, especially since we'll be rolling the donuts in cinnamon sugar.
Pour the batter into the donut pan, filling 1/2 of the way full. Bake the donuts about 9-10 minutes or until a toothpick inserted in the center comes out clean. Let cool a few minutes in the pan a few minutes then remove the donuts from the pan and let cool completely on a wire rack.
To make the topping, simply whisk together the cinnamon and sugar in a small bowl. To make the glaze, simply whisk together the powdered sugar and pomegranate juice. If you want a pinker glaze, add a drop of red food coloring at a time.
To assemble: one by one, toss cooled donuts in powdered sugar mixture until completely coated. Place on a wire rack then, using a butter knife, spoon, whisk, or piping bag with very small tip, drizzle glaze over tops of donuts. Let set for about 10 minutes before serving. There are best the day of but keep for a couple days in an airtight container.