To make gingerbread, put margarine, honey, sugar, ginger, allspice, cinnamon and cocoa powder into a small saucepan.
Stir over low heat until sugar has completely dissolved.
Cool.
Sift flour and baking soda into a large bowl.
Add salt, eggs and cooled honey mixture.
Knead to make a smooth dough.
Cover and let stand overnight at room temperature.
Grease baking sheets.
Preheat oven to 400°F (205°C).
On a lightly floured surface, roll out dough 1/4 inch (5 mm) thick.
Cut out figures using a gingerbread cutter.
Place figures on greased baking sheets.
Bake 12 to 15 minutes.
Remove from baking sheets while still warm; cool on a rack.
To make frosting, beat egg white with powdered sugar in a medium bowl until stiff.
Melt chocolate in a double boiler over low heat.
Using a baking parchment pastry bag decorate figures with piped frosting and melted chocolate.
Add nuts and fruit as illustrated.