Pour 2 cups of canola oil into a medium sized saucepan or cast iron skillet and begin heating on medium-low heat (I set mine at 4.)

Open the biscuit dough and separate. Use a heart cookie cutter roughly the same size as each biscuit to punch a heart shape from it. Repeat on each biscuit. Combine the scraps and flatten them into an oval shape 1/2" thick. Punch additional heart shapes until the remainder of the dough is used.

Check the temperature of the oil using a meat thermometer– it needs to read 350 degrees F. Increase heat gradually if necessary.

Once oil is ready, drop bars into the oil. Let cook for about 2 minutes, then turn and cook an additional 2 minutes on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the donut hearts on when cooked. Donuts should be a nice golden brown.

Let hearts cool for completely. (To make them cool faster, I stuck mine in the freezer for a few minutes!) Once cooled, pierce a small side of each donut and pipe in some of the pink whipped cream. Stir each of the glazes until smooth, then dip each donut, then immediately turn glaze side up on a cooling rack. Sprinkle with Valentine's sprinkles. Let cool until set & enjoy!

To make cream filling: Combine all ingredients and mix on high for 4-5 minutes, until soft peaks form. Transfer to a frosting bag to pipe into cooled donuts.

To make chocolate glaze: Heat the cream and butter in the microwave for 2 minutes. Add chocolate chips and microwave for 30 additional seconds. Let mixture sit, then whisk gently until smooth. Let chocolate glaze cool for about 5 minutes before dipping any donuts.

To make Vanilla Glaze: Whisk all ingredients together until smooth. Dip donuts and cover with Valentine's sprinkles.