Add the chocolate chips to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until completely melted and smooth.

Hold each strawberry by its green leaves and dip it into the melted chocolate, coating the berry while leaving the green leaves exposed. Let excess chocolate drip off.

Place the strawberries on a parchment-lined baking sheet with the pointed end facing down. Allow the chocolate to firm up slightly, but not completely.

Press two candy eyes onto the front of each strawberry. Add one candy corn piece underneath the eyes for the beak.

Refrigerate until the chocolate is completely firm. Once the chocolate is set, use the red frosting to pipe a tiny curved shape next to the beak.