Preheat oven to 350 degrees. In a mixing bowl whisk together all-purpose flour, graham flour, baking soda, salt and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar on medium-high speed until pale and fluffy. Blend in honey. Add in egg and mix until combined, then blend in egg yolk and vanilla. With mixer set on low speed, slowly pour in dry mixture and mix just until combined. Scoop dough out 1 1/2 Tbsp at a time (25 - 27 grams each) and shape into balls. Transfer balls to Silpat or parchment paper lined baking sheets, spacing 2 inches apart and bake in preheated oven 9 - 10 minutes. Remove from oven and allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool, heat chocolate chips and shortening in a microwave safe bowl on 50% power, in 30 second intervals, stirring after each interval until melted and smooth. Spread a spoonful of melted chocolate over the bottom side of one cookie and let cool slightly (so it doesn't melt the frosting). Then pipe marshmallow frosting over the bottom side another cookie. Toast marshmallow frosting with a kitchen torch if desired, then sandwich cookies together. Store in a single layer in an airtight container.