Preheat oven to 375F. Line cookie pan with parchment paper and set aside. 

In a food processor, crush 10 graham crackers to crumbs. Pour into small/medium size bowl and add flour, baking soda, baking powder and whisk to combine. 

In a separate large bowl, combine softened butter and both sugars together until fluffy. 

Add in eggs, vanilla, buttermilk and mix until combine. 

Slowly combine dry ingredients with wet ingredients. 

Spoon a small tablespoon of dough onto baking pan. Dough will be thinner than most dough and will spread a little on the baking sheet. Bake for 9-10 minutes.

While cookies are cooling, make the chocolate ganache.  Heat heavy whipping cream in a small/medium bowl for about 30 seconds or until it starts to bubble. Stir chocolate chips until smooth and allow to cool. 

Next, in a medium size bowl, combine butter and marshmallow fluffy. Slowly add in powdered sugar one cup at a time. Add in heavy cream until desired consistency. You'll want it to be soft and slightly hold its shape. 

Flip graham cracker cookies over to where their bottoms are facing up. Match them according to size so they each have pair. Spoon chocolate ganache into one piping bag and then the marshmallow cream into another. 

Make a spiral circle of chocolate on one cookie starting from the middle and working your way out. Do the same with the marshmallow on the other cookie. 

Take the chocolate covered cookie and press it gently to the marshmallow cookie allowing the chocolate to drip down on the marshmallow. Enjoy!