In a food processor, combine flours, brown sugar, salt, soda, baking powder and cinnamon. Give it a few pulses to combine ingredients. 

Next, add cubed cold butter to processor and pulse until mixture starts to look sandy. You want most of the butter to be processed into the dough, but a few unprocessed bits are okay. 

Next, add vanilla and honey. Pulse to combine. Then add ice cold water, one tablespoon at a time until dough begins to form. If you use a different flour blend, such as Bob's Red Mill you may need to add another tablespoon of water. 

Turn dough out onto a lightly floured surface. Knead dough until smooth. Wrap in saran wrap (or put in container with lid) and refrigerate overnight, or at least 2-3 hours. 

Remove dough from fridge and allow to rest about 10 minutes to allow to warm, slightly. On a lightly floured surface, roll dough so that it measures 1/8 of an inch in depth. Cut out into 2 x 2 squares, and use a fork to pierce a pattern in the dough, if desired. 

Place cut out squares on a parchment lined cookie sheet, and chill for 30 minutes. 

Meanwhile, preheat oven to 350 degrees. After dough has chilled, bake graham crackers for 8-10 minutes, rotating halfway through the baking time. Bake longer for a crunchier graham cracker.

Allow graham crackers to completely cool. Place graham crackers on a cooling rack, on top of the parchment paper.