Add the flours, sugar, baking powder, soda, cinnamon and salt to a food processor and blend until combined. Add in the cold butter and pulse until coarse crumbs remain. Once the butter is in small pieces, add in the molasses, milk and extract, blending until the dough comes together and forms a ball in the processor. Wrap the dough in plastic wrap and refrigerate it for an hour.
Preheat the oven to 350 degrees F.
Remove the dough and roll it out on a floured surface until it’s about 1/4 inch thick in diameter. Use a biscuit cutter (round or square) to make cuts (or a knife to cut into squares) and place the dough on a nonstick baking sheet. Poke a few holes in the dough with a fork. Bake for 20 to 22 minutes, or until the edges are golden. Let cool completely.
If desired, dipped the graham crackers in dark and white chocolate. I use ghirardelli for both dark and white, melting until smooth. Dip the crackers until covered then place them on a sheet of parchment paper. Add sprinkles if you like!