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 the processor and pulse until the 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 the 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. Using a 1 1/2" cookie cutter, cut out circles. (If wanting to make Moon Pies, use a 2 1/2" cookie cutter.) Reroll scraps of dough and cut until all is used. 

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

(**If using Schar Honeygrams, place graham crackers on a flat plate. (Do not stack.) Cover with a damp paper towel and microwave for 30 seconds to one minute. Use a cookie cutter to cut out circles, and discard scraps.) 

Preheat the oven to 350 degrees. Bake graham crackers for 8-10 minutes, rotating halfway through the baking time. 

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

Next, top with marshmallow fluff. I used a Wilton disposable pastry bag to do this. You can also use a plastic sandwich bag with the tip cut off. I find using a bag to be much easier than trying to use a spoon. 

After graham crackers are topped with fluff, place them in the freezer for an hour. This allows the fluff to harden so it doesn't immediately melt when the chocolate is added. 

In a small pot, heat water until almost boiling. Place a glass bowl over the pot. Add one tbsp coconut oil or shortening to the bowl, and the chocolate chips. Use a spoon to stir the chocolate until it is completely melted. 

Remove grahams topped with marshmallow fluff from the freezer. Working quickly, spoon chocolate over the top of the marshmallow fluff. Once finished, place mallomars in the refrigerator to chill for at least an hour, if not more.