Line a baking sheet with parchment paper, waxed paper or aluminum foil. Place a wire cooling rack on top.
Put chocolate pieces in a medium bowl. Set aside. Heat heavy whipping cream on stove over med-low heat until very hot. Don't let it reach a boil. Pour cream over chocolate and let sit a minute or two. Stir until smooth and fully combined. Add 5-8 drops of black food coloring to deepen the chocolate color.
Dunk both sides of donut into chocolate, letting extra drip off before transferring to the wire cooling rack to set. (Using two plastic forks to stabilize and manipulate the donuts through the dipping process works well.) Place candy eyes on donuts as desired.