To a food processor, add all-purpose flour, whole wheat flour, dark brown sugar, fine grain sea salt, and cinnamon, pulsing to combine. Add the butter and honey, processing until the mixture comes together. It will look crumbly at first, but will eventually moisten up and clump together.

Turn the dough out onto a work surface (I used my silpat) and form into a ball. Cut the ball in half then form each half into a flat disk. Wrap each disk in plastic and chill in the refrigerator for about 1 hour. You want the dough to be cold but still pliable.

Preheat your oven to 350°F and place a rack in the center of the oven. Line two baking sheets with parchment paper or silpats.

Take one of the disks from the refrigerator, unwrap and place on a lightly floured work surface. Roll out the dough to an 1/8 inch thickness. Using a 2 1/2 inch cookie cutter, cut crackers out and place on prepared baking sheets about 1 inch apart (I did 12 per baking sheet). Pierce each cracker with a fork several times then sprinkle with turbinado sugar and smoked sea salt (if using). Transfer baking sheets to the refrigerator and chill for 15 minutes before baking. Bake for 13 - 14 minutes or until golden brown. Let the crackers rest on the baking sheet for 1 minute before transferring to a rack to cool completely. Repeat this process with the remaining disk of dough. Combine and reroll scraps to make the most of your dough.