1. Cover tray with wax paper. In medium bowl, crumble almond paste into small pieces. With heavy spoon, beat in corn syrup and marshmallow creme.
2. Stir together powdered sugar and cocoa in small bowl; gradually knead into almond paste mixture until smooth. Cover to keep moist for shaping.
3. Reserve 1/4 cup dough; shape remaining dough into strawberries. Roll over grater to make textured surface. Using fine brush, tint berries with red food color diluted with water; place on prepared tray.
4. Using lightly cornstarch-dusted cutting board, roll reserved dough 1/8-inch thick; cut tiny stars for each berry. Using fine brush, tint stars with green food color diluted with water; press onto large end of each berry. Let dry on tray. About 2-1/2 dozen candies.
CHOCOLATE MARZIPAN EGGS: Prepare mixture as directed above, but shape into small eggs; place on prepared tray. Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Spoon into corner of heavy-duty resealable plastic food storage bag. Cut off small piece at corner; squeeze onto eggs in decorative design.