In a small sauce pan, whisk together the lemonade, Tabasco Chipotle Pepper Sauce, sugar and cornstarch. Bring to a boil, then let it simmer while whisking. Drop in the cherries, and let it cook for about 2-3 minutes, or until the sauce begins to thicken. Remove from heat and let it cool slightly. The sauce can be used immediately, or stored in a glass container in the refrigerator for later.

In a small saucepan, whisk together the water, 3 tablespoons sugar, salt and oil. Place over medium heat and bring to a boil. Remove from heat and beat in the flour using a wooden spoon until it forms a ball. Let it cool slightly.

Use a small cookie or ice cream scoop to form balls out of the slightly cooled dough, measuring about 1 inch in diameter. Use your hands if you wish to make it smooth balls of dough.

In a small bowl, stir the sugar, cinnamon and cayenne pepper (if you want a little extra kick) until combined. Set aside.

Fry the doughnut holes in small batches until golden brown, about 3-4 minutes per batch. Use a slotted spoon to transfer the churro doughnut holes to drain onto a paper towel lined dish. Then drop the doughnut holes into the sugar and coat on all sides. Set aside. Repeat until all the doughnut holes are done. You should have about 28 churro doughnut holes.

Serve while the doughnut holes and the cherry sauce are warm over vanilla ice cream.