In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon.

Add the chilled butter pieces to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

In a separate small bowl, mix together the honey or molasses, cold milk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until the dough comes together. It should form a smooth ball.

Divide the dough in half and shape each half into a flat disc. Wrap the discs in plastic wrap and refrigerate for at least hour.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a floured surface, roll out one disc of chilled dough to about 1/8-inch thickness. Use a cookie cutter or a knife to cut the dough into desired cracker shapes.

Transfer the cut-out crackers to the prepared baking sheet. Prick each cracker with a fork to prevent excessive puffing during baking.

Bake the graham crackers for 12 to 15 minutes or until they turn golden brown around the edges.

Allow the crackers to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Repeat the rolling and cutting process with the second disc of dough until all the crackers are baked.