Roll out dough; cut, bake and cool heart cookies. Place on cooling grid positioned over cookie sheet.
Cover cookies with thinned color flow icing. Let excess icing drain off for approximately 5 minutes then transfer cookies to waxed paper-covered board to dry completely. Use full-strength color flow icing in parchment bag fitted with tip 55 to print message on cookies; let dry. (Note: If using buttercream icing to print message on cookies, add just before serving as buttercream will bleed into color flow icing.)
Bake and cool cake. Trim off arms and tummy area of bear. Ice pads of feet and inside of ears smooth with spatula. Use tip 4 to pipe in eyes, nose and to outline mouth. Cover remainder of bear with tip 21 stars in chocolate icing. Position cookie in bear's hand and overpipe tip 2A arms and hands; cover arms and hands with tip 21 stars. Position remaining cookies.
Combine Red-Red and Christmas Red colors to achieve shade used.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.