Trying Chocolate Macarons

So I’ve made non-chocolate macarons before (The ones in the image). But I’ve never tried chocolate macarons and I know that the dry to wet ingredient ration is incredibly important. I found again a non-chocolate recipe that I can consistently make well enough, and I was curious if there was any way to adjust it slightly to keep the ration and the macarons still turning out. (I.e. substituting some powdered sugar for cocoa powder to give the cookie a slight chocolatey flavor). I live in California (for climate/temp comparisons), and would be very open to any tips or hints, as my wallet would appreciate me not trial and erroring as much as I did learning macarons😅