First, make the graham cracker cookies. In the bowl of a stand mixer, beat together the butter, brown sugar, salt, cinnamon, and honey. Beat until fluffy and creamy.

Add in the white and wheat flours and mix until a dough forms. If it's too crumbly, add in some heavy cream. It should be a bit crumbly but hold together if you press it between your fingertips.

Lay out a piece of wax paper on a clean surface, and dump the cookie dough on top. Top with another piece of wax paper, and then using a rolling pin, create a large rectangle about ¼" thick.

Remove the top piece of wax paper, and using a 2.5 inch cookie cutter, cut out as many as you can.

Using a 1.25 inch cookie cutter, cut out the center of half of the cookies. Using a spatula, carefully transfer your cookies to a cookie sheet lined with a silicone mat or parchment.

Repeat the process until you've used all the dough and you have an equal number of top and bottom cookies.

Place pans in the freezer for 30 minutes so cookies can set.

Preheat oven to 350F. Bake cookies for 12-15 minutes, until golden brown and firm. Let cool completely before frosting.

When ready to assemble, make the frosting. In the bowl of a stand mixer fitted with the whisk, beat together the butter and marshmallow creme until smooth and combined.

Mix in the vanilla and salt, then add in the powdered sugar until a thick but soft frosting forms. Add a little more powdered sugar if it's too runny.

To assemble, use a spoon or piping bag and spread the marshmallow frosting on the round base cookies.

If you need to toast the marshmallow in the oven, do it now. Turn on the broiler, and place the cookies in the oven for 1-2 minutes. Watch VERY closely as they can burn very fast! Once marshmallow is toasted, immediately remove from oven and top with the cookie that has the hole cut out.

If you have a torch, you can first place the cut out cookies on top, and then toast just the center.

In a microwave safe bowl, heat the chocolate chips in 15 second intervals until smooth and melted. You can add a tiny bit of vegetable shortening or coconut oil to make the chocolate smoother.

Dip each cookie in the chocolate, and place back on cookie sheet to set.

Once chocolate has solidified, enjoy!