Graham Cracker S'more Cookies

In a small bowl whisk together flour, cinnamon, salt and baking soda, set aside.
Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla.
And flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in mini chips and marshmallows.
Scoop the dough into a medium size ball, about 1½ tablespoon or the #40. Place the dough balls on a parchment lined cookie sheet and chill for a few hours, ideally overnight.
Preheat oven to 400 F, and line two baking sheets with parchment paper.
Line the graham crackers along the cookie sheets side by side, with a little space for marshmallow goey-ness. Place 1 cookie dough ball in the middle of each graham cracker square.
Bake the cookie for 10-11 minutes, or until lightly golden brown around the edges. As soon as you've removed the cookies press one square of chocolate on top of the freshly baked cookie. Doing this should deflate the cookie a bit, and help the chocolate melt right in.