Mix a small amount of brown and copper gel food coloring into the royal icing until desired color has been reached.

Place 1/3 of the royal icing into your piping bag. Cover tightly and set aside remaining icing.

Carefully shave the bakers chocolate into small shavings and set aside.

Outline the acorn cookies with the royal icing and piping bag, setting each aside to harden. Add a line of icing to separate the cap from the bottom of the acorn.

Mix the remaining royal icing with a tsp of water and stir well. Continue to add a small amount of water

to the icing until it is thin enough to easily spread but is not overly watery. When stirring, lift the icing up and let it fall back into the bowl. It should take 10 seconds for the icing to blend back together for it to be the right consistency.

Transfer the thinned icing to a decorating bottle.

Spread a small amount of thinned icing onto your first cookie. Use a toothpick to spread the icing across the entire cookie.

While the icing is still very wet, sprinkle a small amount of chocolate shavings onto the acorn cap. Set aside the cookie to allow the icing to completely harden.

Repeat the above steps on each cookie until all are complete.