Sift together 1 1/2 cups all-purpose flour, 1/3 cup whole-wheat flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon cinnamon into a bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine 2/3 cup butter, 1/2 cup ligt brown sugar, and 2 tablespoons honey and beat until fluffy, about 5 minutes.
Add the dry ingredients (from the first step) to the butter mixture (from the second step) in 3 additions, beating until just combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling.
When the dough is chilled, preheat the oven to 350 (F). Line a large baking sheet with parchment paper.
Unwrap the dough and place between two sheets of waxed paper. On a clean work surface, roll out to a thickness of about 1/4 inch. Using a 3 1/4-inch round cookie cutter, cut out the graham crackers. Arrange on the prepared baking sheet, placing the cookies about a half-inch apart. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack and let cool completely. They should snap crisply when cooled.
Gather up the dough scraps, reroll, and cut out to make more cookies. Bake as directed and let cool completely.