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

In a medium bowl, combine the all-purpose flour, graham flour, baking soda, salt, and ground cinnamon. Whisk together until well blended.

In a stand mixer, cream the softened butter, brown sugar, and granulated sugar together on medium speed for about 3-4 minutes until light and fluffy.

Add honey, the whole egg, egg yolk, and vanilla extract to the butter and sugar mixture, mixing on low speed until just combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Using a medium cookie scoop or your hands, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 9-11 minutes, or until lightly golden around the edges. Let cool on the baking sheets for a few minutes, then transfer to wire racks.

In a heatproof bowl over simmering water, whisk the egg whites, sugar, agave, cream of tartar, and salt until the mixture reaches 160°F (70°C) and the sugar is dissolved.

Remove the bowl from heat and whip the mixture with a hand mixer until stiff peaks form, then fold in the vanilla bean paste.

Pipe a generous dollop of marshmallow cream onto half of the cooled cookies. Optionally, toast the marshmallow with a kitchen torch.

For the ganache, place chopped dark chocolate in a bowl and microwave the heavy cream until simmering. Pour hot cream over chocolate and stir until smooth.

Spoon ganache onto the remaining cookie halves and gently press them together to form sandwiches. Allow to set briefly at room temperature before serving.