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Place soft butter and brown sugar in a large bowl and beat on medium speed for 2 minutes (or use a stand mixer fitted with the paddle attachment, or do it by hand using a wide spatula) until smooth, creamy and somewhat fluffy. Beat in honey, egg and vanilla until well incorporated.
Combine flour, baking soda, cinnamon and salt in a medium bowl and whisk to blend evenly. Add the flour mixture to the creamed butter mixture and mix until just incorporated. Add the chocolate chunks and fold them through so they are evenly distributed.
Cover the bowl and refrigerate for 30 minutes.
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
Scoop about 2 tablespoon portions of cookie dough and roll into a ball. Then flatten it into a disk onto your palm. Place a large marshmallow into the center of the dough disk and then fold the cookie dough up and around to encase the marshmallow, leaving the top of it still exposed. Roll the dough ball marshmallow-side-down in graham cracker crumbs, then place onto prepared baking sheets spacing them 2 inches apart.
Bake for 10-12 minutes until evenly golden and the marshmallows look toasted on top. Let cookies cool and set completely on baking sheets as the marshmallow that ooze out onto the baking sheets will be very sticky while warm.