Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a mixing bowl, whisk together the all-purpose flour, graham flour, baking soda, salt, and ground cinnamon.

In a stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

Add honey, whole egg, and egg yolk to the mixture and mix on low speed until just combined. Then add vanilla extract.

Gradually mix the dry ingredients into the wet ingredients until just incorporated.

Using a cookie scoop, drop the dough onto prepared baking sheets, leaving 2 inches between each scoop.

Bake for 9-11 minutes, until edges are slightly golden and centers appear set.

Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks.

For the marshmallow cream, combine egg whites, sugar, agave syrup, cream of tartar, and a pinch of salt over simmering water until sugar dissolves.

Whip the warm mixture in a stand mixer until glossy and medium-stiff peaks form, about 5-7 minutes.

Spread marshmallow cream on half of the cooled cookies and toast with a kitchen torch if desired.

Prepare chocolate ganache by heating dark chocolate and heavy cream until smooth, then spoon over remaining cookies.

Top ganache-covered cookies with the marshmallow-covered cookies to create sandwiches.

Store assembled cookies in an airtight container for up to five days.