Lightly grease or spray a regular muffin tin with butter or baking spray.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and baking soda until thoroughly combined.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth; 1 minute.

Add in the Redpath® Granulated Sugar and cream butter and sugar until pale and fluffy; about 3 minutes.

Add in egg and vanilla extract and blend until fully incorporated.

Add in the dry ingredients. Mix on low speed until just combined.  

Using a large ice cream scoop (approximately 2 tablespoons / 46 grams), scoop dough or divide dough into 12 equal-sized pieces and roll into balls. Place the balls of dough into the prepared muffin tins. Gently press down to flatten. Place in the fridge to allow the flour to hydrate and the dough to chill; at least 30 minutes.

Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

Crumble graham crackers using your hands or place into a resealable bag and use a rolling pin to crush. Varying-sized crumbs (no larger than ¼ inch) are preferred for texture and flavour.

Place into a bowl and add in the Redpath® Dark Brown Sugar and salt. Toss to combine.

With a fork, whisk together the melted butter and honey. Drizzle into the graham cracker/sugar mixture and mix to coat the crackers.

Spread graham crackers in an even layer onto the prepared baking sheet. Place into the oven and bake for 10 to 12 minutes, or until deep golden brown in colour and sugar is bubbling. Rotate the pan halfway through the baking process.

Remove from oven and allow to cool completely before crumbling into pieces. Leave oven on.

Place the finely chopped chocolate (see Chef’s Tips) into a medium heat-proof bowl.

In a small heavy-bottomed saucepan or pot, stir together heavy cream, butter, and honey. Place onto medium heat until it just begins to simmer around the edges; do not boil. Remove from heat and pour the hot cream over the chopped chocolate. Let sit; 2 minutes.

Sprinkle in the salt. With a heat-proof spatula, slowly stir ganache from the centre out until smooth and glossy. Set aside.

Place the chilled cookie dough in the muffin tin into the preheated oven.

Bake for approximately 15 minutes or until edges are pale golden and the middles no longer look wet. Remove from the oven. Working quickly, use a shot glass or a small teaspoon to press down into the centre and sides of each cookie, creating a well or cup with a crust about ¼-inch thick around the edge. Place cookies back into the oven to dry out the sides and bottoms of the cups; approximately 5–7 minutes.

Remove from oven and sprinkle a heaping teaspoon of the graham cracker crumble into the centre of each cookie.

With kitchen scissors or a sharp knife, cut 6 large marshmallows in half (lengthwise). Press a halved marshmallow, cut side down into each well, over the crumble. Place back into the oven to gently melt the marshmallows; 5 minutes.

Remove tin from oven. With oven mitts, move the oven rack to the top third of the oven. Preheat oven to broil.

Once preheated, place tin back into the oven to toast marshmallows; approximately 1–3 minutes. Watch carefully to ensure marshmallows do not burn. Rotate pan as necessary. Remove from oven. If a blowtorch is available, use the blowtorch to toast each marshmallow instead of broiling.

With a small spoon, gently indent each toasted marshmallow to allow room for the milk chocolate ganache.

Divide the chocolate ganache amongst the cookie cups (approximately 2 teaspoons in each cup), covering the toasted marshmallow. Sprinkle the entire surface of the ganache with graham cracker crumble.

Place into the fridge to set slightly; 15 minutes.

Cut another 6 large marshmallows in half lengthwise. Place a halved marshmallow, cut-side down, on top of the graham cracker crumble. Return to broiler or use a blow torch to toast the marshmallows until desired darkness is achieved.

Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.