For the donuts: In a small bowl, mix yeast with 1 tablespoon of flour, 1 tablespoon of sugar and 2 tablespoons of warm water. When yeast is bubbly, about 5 to 7 minutes, place in the bowl of a stand mixer.
Add in egg, egg yolks, milk, vanilla extract, almond extract, orange zest, salt, 2 cups of flour and remaining sugar. Mix until combined, then add in butter gradually, mixing well between additions. Add remaining flour a bit at a time until the dough is smooth and shiny. When the dough is no longer sticky it is ready. Place the dough in a greased bowl and cover. Allow to rise for about 1 hour, until the dough has doubled in size.
Roll out dough to about 3/4 inch thick. Using a 3-inch round cookie cutter, cut rounds and set aside on a parchment-lined sheet tray. Cut centers out with a 1 1/2-inch cutter, reserving holes. Cover the donuts and holes and set aside to rise, about 45 minutes.
In a large Dutch oven or other heavy-bottomed pot, heat oil to 350 degrees.
Fry donuts for about a minute per side, and set aside to cool slightly on a paper towel-lined tray.
For glaze and decoration: Heat some white candy melts and dip the round end of an almond into the mixture. Press the almonds into the donuts to resemble cat ears. Allow to set fully.
In a large heatproof bowl, place the chopped bittersweet and unsweetened chocolate. In a medium saucepan, heat the heavy cream and sugar over medium heat until sugar is dissolved. Pour the sweet cream over the chocolate and let it stand until chocolate is melted. Stir well until completely homogenous and then add butter, almond extract and salt, whisking until combined. Allow to thicken slightly before dipping donuts.
Once donuts are dipped, top them with candy eyes and pink nonpareil noses. Heat about a half cup of white chocolate candy melts and place them into a piping bag. Pipe whiskers and mouths on the donuts. Allow to set then serve.