S'mores Spritzwiches

Preheat your oven to 375°F.
In a large mixing bowl, beat the softened butter with a mixer on medium to high speed for about 30 seconds.
Add sugar, baking powder, and cinnamon.
Beat until well combined, scraping the bowl as needed.
Beat in the egg and vanilla.
Gradually beat in as much of the flour as possible using the mixer.
Stir in any remaining flour and the graham cracker crumbs.
Force the unchilled dough through a cookie press fitted with a flower disk, placing the dough about 1 inch apart onto ungreased cookie sheets.
Bake for approximately 6 minutes or until the edges are firm but not brown.
Immediately press a milk chocolate into the center of half of the cookies.
Remove the cookies and allow them to cool on wire racks.
Spread the Marshmallow Crème Filling on the bottoms of the plain cookies.
Top with the chocolate cookies, bottom sides down.
This recipe yields approximately 62 servings (1 sandwich cookie each).
Marshmallow Crème Filling:
In a large bowl, beat 1 cup of softened butter and 1 tablespoon of vanilla extract with a mixer on medium speed for about 30 seconds.
Add 4 cups of powdered sugar and one 13-ounce jar of marshmallow crème.
Beat until well combined.
If needed, beat in a small amount of milk to achieve the desired spreading consistency.