Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper.

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

In the bowl of your stand mixer, cream the softened unsalted butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add honey, the egg, egg yolk, and vanilla extract, mixing until smoothly incorporated.

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

Using a large cookie scoop, portion out the dough onto the prepared baking sheets, placing them about 2 inches apart. Bake for 9 to 11 minutes until the edges are lightly golden. Let cool on the sheets for 5 to 10 minutes before transferring to wire racks.

For the marshmallow cream, whisk egg whites, sugar, agave, cream of tartar, and a pinch of salt over simmering water until the mixture reaches 160℉ (71℃).

Transfer the warm mixture to your stand mixer and beat on high speed until glossy and forms stiff peaks, about 5 to 7 minutes. Mix in vanilla bean paste.

Pipe the marshmallow cream onto the flat side of half of the cooled cookies. Optionally toast with a kitchen torch.

Melt dark chocolate with heavy cream in a heatproof bowl, stirring until smooth to prepare the ganache.

Spoon a dollop of the dark chocolate ganache onto the flat side of the remaining cookies. Sandwich the cookies together.

Serve immediately or store in an airtight container for up to 5 days, or freeze without fillings for up to 3 months.