In a medium sauce pan, heat the chocolate chips and coconut milk over low heat just until melted, stirring constantly.
Remove from heat and set aside.
Place the eggs in a mixing bowl and whisk on high until they are light and foamy.
Fold in the melted chocolate mixture.
Add the almond flour, cinnamon, baking powder, vanilla, and salt and mix well
Spoon the batter into the cavities of the cake pop maker or donut hole pan, filling to just above the rim.
Bake in the cake pop maker or preheated oven for 5 minutes before flipping and cooking for 2 more minutes.
Place the cooked donut holes on a plate and place in the freezer for 45 minutes.
Combine the coconut oil and honey in a small saucepan and heat over low heat, stirring constantly, just until melted.
Whisk in the vanilla extract, coconut milk, and cocoa powder if using.
Pour the glaze into a glass 1 cup measure and dunk each donut hole, placing back on the plate to set.
Dunk a second time if desired for a thicker coating of glaze.
If you'd like coconut covered donut holes, sprinkle them with toasted shredded coconut while the glaze is still wet.
This recipe makes a thick batter that is then baked in either a cake pop maker or a donut hole pan. If you don't have/don't want to buy either of those you can just use a mini cupcake pan. Your donut holes won't be round, but they'll be just as tasty!
You can add cocoa powder to the glaze to make a chocolate glaze or sprinkle the still-wet glazed donut holes with toasted shredded coconut if desired.