Sift together the powdered sugar with 2 teaspoons cocoa powder.
Line a lightly-oiled 9x13 baking pan with parchment or wax paper. Lightly spray the paper with oil and gently dust it with a bit of the cocoa powdered sugar.
Set the cocoa powdered sugar aside for later.
In the bowl of the KitchenAid Stand Mixer fitted with the whisk attachment, whisk together the powdered gelatin and ½ cup of the water.
Let sit while you work through the next steps.
In a 3.0-quart saucepan, combine the sugar, brown rice syrup, and remaining ½ cup of water, and cook over medium heat, stirring, until the sugar dissolves, about 3-5 minutes.
Insert a candy thermometer and increase the heat to medium-high. Cook, stirring occasionally, until the syrup reaches 240°.
Turn the stand mixer to low and gently pour the syrup into the gelatin mixture along the side of the bowl (to avoid splatters).
Increase the speed to high and whip for about 15 minutes, until the mixture nearly triples in size and becomes white and fluffy.
With the mixer on low, slowly add the remaining ¼ cup of cocoa powder, Rodelle vanilla extract, and salt, and mix until completely combined.
Pour the marshmallow cream into the prepared baking sheet and smooth the top with a spatula.
Leave the pan to dry out, uncovered, overnight.
The next day, dust the top of the marshmallows and a cutting board with the remaining cocoa powdered sugar.
Use the parchment paper to help you turn the marshmallows out onto the dusted cutting board. Use a slightly warmed knife to cut the marshmallows into squares.
Toss each marshmallow in the cocoa powdered sugar until it's no longer sticky on any side.
For the Chocolate Graham Crackers
Combine the flours, sugar, salt, sifted cocoa, and baking powder in a medium-sized bowl.
In a separate bowl, whisk the egg with the oil, honey and milk. Stir the egg mixture into the dry ingredients until you have a fairly stiff dough, adding an additional tablespoon of milk if necessary.
Wrap the dough an chill for an hour.
-Turn the dough onto a floured surface and kneed gently until it holds together. Roll dough to about 1/16" thick, making sure the surface is well floured.
Line 2 baking sheets with parchment, or lightly grease them.
Using a pizza roller, cut the dough into 3" squares. Prick each square several times with a fork and place them on the prepared baking sheets. Brush the tops with milk, and sprinkle with a light dusting granulated sugar.
Bake crackers for 10 - 20 minutes. Keep a close eye on the crackers as they bake as oven temperatures can vary. Check them early and often.
Remove the crackers from the oven and transfer to a rack to cool completely.
Wrap and store at room temperature or freeze for longer storage.
