Mix all ingredients for the gingerbread dough in a bowl.
Line a baking sheet with parchment paper. Take portions the size of a 3/4 tablespoon, form first into a ball and then into a sausage, place on the baking paper and flatten slightly.
Bake for 12 minutes. At the end of the baking time, the gingerbread should be lightly browned on the underside and still soft. They harden a little later.
Let the gingerbread cool completely.
Mix all ingredients for the marzipan together until smooth. Count the gingerbread and divide the marzipan into the same number of portions.
Shape each portion of marzipan into a ball and then into a roll, place on a gingerbread and press down.
Chop the dark chocolate and melt in a water bath.
Use 3/4 of the chocolate to coat the gingerbread all over with a brush. Use a teaspoon to drizzle the remaining chocolate in a line over the surface of the gingerbread.