For the shamrocks with lucky mushrooms, cut out shamrocks from the short pastry and bake at 180 °C for about 10 minutes. Cut the marzipan into small pieces and shape into cones for the mushroom stems. Make sure they stand up well and are pointed at the top.
Place the voucher cherries on the marzipan stalks as a cap. Coat the cooled shamrocks with green icing, place the lucky mushrooms on top and pipe white dots on top.