Process the flours, brown sugar, baking soda and salt in a food processor until combined. Add the butter and pulse until the consistency of coarse meal.

In a separate bowl, mix together the honey, milk and vanilla extract. Add to the food processor bowl with the flour mixture and process until a dough forms. Turn the dough out onto a floured surface. Divide into three equal parts. Pat each dough ball into a ½-inch disc and lightly dust both sides with flour. Wrap individually in plastic wrap and chill for at least 1 hour.

Working with one disc at a time, remove a disc from the fridge and the plastic wrap. On a floured surface, roll the disc to ⅛-inch thick and use tiny ghost cookie cutter to cut out shapes. Flour rolling pin as necessary. Carefully place each ghost onto a lined baking sheet. Chill in the fridge for 30 minutes, or the freezer for 15 minutes.

Meanwhile, preheat the oven to 400 degrees F. Remove the chilled baking sheet from the fridge or freezer and place into the preheated oven. Bake on the center oven rack for 10 minutes, or until the crackers are just browned and slightly firm. (Timing depends on the size of the crackers.) Remove from the oven and let cool for 5 minutes. Transfer crackers to wire rack to cool completely, and continue to directions for making chocolate graham crackers.

Process the flours, cocoa powder, brown sugar, salt, cinnamon, and baking soda in a food processor until combined. Add the butter and pulse until resembles the consistency of coarse meal.

In a separate bowl, mix together the honey and milk. Add to the food processor bowl with the flour mixture and process until a dough forms. Turn the dough out onto a floured surface. Divide into three equal parts. Pat each dough ball into a ½-inch disc and lightly dust both sides with flour. Wrap individually in plastic wrap and chill for at least 1 hour.

Working with one disc at a time, remove a disc from the fridge and the plastic wrap. On a floured surface, roll the disc to ⅛-inch thick and use tiny ghost cookie cutter to cut out shapes. Flour rolling pin as necessary. Carefully place each ghost onto a lined baking sheet. Chill in the fridge for 30 minutes, or the freezer for 15 minutes.

Meanwhile, preheat the oven to 350 degrees F. Remove the chilled baking sheet from the fridge or freezer and place into the preheated oven. Bake on the center oven rack for 10 minutes, or until the crackers are just browned and slightly firm. (Timing depends on the size of the crackers.) Remove from the oven and let cool for 5 minutes. Transfer crackers to wire rack to cool completely.