Whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt, and cinnamon in a large bowl.

In a medium bowl, whisk together honey, vegetable oil, eggs, and milk.

Combine wet and dry ingredients to form a dough. Knead on a floured surface for 2 minutes, then divide into two disks. Wrap in plastic and chill for at least 1 hour.

Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.

Roll out dough to 1/8-inch thickness and cut out 3 1/2-inch circles. Place on prepared baking sheets.

Bake cookies for 12-14 minutes, rotating sheets halfway through. Cool completely.

Bloom gelatin in 1/2 cup water for 15 minutes in a stand mixer bowl.

Meanwhile, heat remaining water, sugar, corn syrup, and salt to 240°F (116°C).

Add vanilla to gelatin. Gradually mix in the hot sugar syrup and beat on high until marshmallow is thick, about 10 minutes.

Pipe marshmallow onto 12 cookies. Top with remaining cookies to form sandwiches. Allow to set for 1-4 hours.

Melt chocolate over a double boiler. Cool to 90°F (32°C).

Dip each cookie sandwich in chocolate, allowing excess to drip off. Place on parchment-lined sheet to set. Chill for 10 minutes.