Dough: In medium bowl, whisk together flour, baking powder and salt.

In bowl of stand mixer fitted with the paddle attachment, cream butter, granulated sugar, vanilla sugar and orange zest for 4 minutes or until light and fluffy. Add flour mixture and mix for 3 to 5 minutes or until a soft dough forms.

On lightly floured work surface, divide into 4 equal portions. Briefly knead one portion of dough with 1/2 tsp cocoa powder, one portion with 1 1/2 tsp cocoa powder and the third portion with the remaining cocoa powder (one portion of dough remains uncoloured). Wrap dough portions in plastic wrap and refrigerate for 30 minutes or until chilled.

Preheat oven to 350°F (180 °C).

On lightly floured work surface, roll out each portion of dough to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) and 2-inch (5 cm) bunny-shaped cookie cutters, cut out cookies and arrange on parchment paper–lined baking sheets.

Bake for 11 minutes or until lightly golden. Transfer the parchment paper with the cookies to wire rack to cool completely, about 15 minutes.

Decorate: Use icing pens and sprinkles to decorate bunny cookies as desired.