Begin by letting your eggs come to temperature. I separate my egg whites, and have them in 2 bowls, one for the meringue and one for the almond mixture.
In a food processor, add almond flour, powdered sugar, cocoa powder, and cinnamon. Pulse ten times to combine. (This really helps to ensure everything is smooth)
Using a fine sieve, sift pulsed dry ingredients over a large mixing bowl. Discard anything that is too big to fall through the sieve.
To the dry ingredients add 3 of the room temperature egg whites. And stir until it creates a paste. Cover with a towel or plastic wrap (so that it doesn’t dry out) and set to the side.
In a stand mixer, begin whipping the second set of 3 egg whites.
While those whip, combine sugar and water in a small saucepan. Heat until the sugar is dissolved and the syrup reaches 240 degrees.
Once the egg whites are frothy, begin pouring the hot syrup down the side of the stand mixer, very slowly. When all of the syrup has been incorporated, increase the speed to medium-high and whip until the meringue is glossy, smooth, and forms stiff peaks.
Uncover your almond mixture, and slowly begin folding in the meringue in thirds.
Once all of the meringue has been added, continue to fold the mixture until it falls from the spatula in ribbons (A good marker is the ability to drip a “figure 8” with the spatula without the mixture breaking).
Place parchment paper onto a baking sheet, putting a tiny bit of the batter under each corner to keep it in place. Add the batter to a pastry bag, and pipe 1 ½ inch circles, leaving space in between each for the mixture to spread.
Bang the pan on a hard surface a few times, to get any air bubbles out. (Poke any remaining bubbles with a toothpick). If you want to add a few graham cracker crumbs on top of the shells, now would be the time to do so.
Preheat oven to 300 degrees.
Let the shells sit out for 15-20 minutes (Don't skip this step!).
Bake at 300 degrees for 17 minutes.
Let the macarons cool and then repeat the process until all of your batter has been used up.
Transfer marshmallow fluff to a piping bag and cut a small opening on the tip.
To make the chocolate ganache: Melt the chocolate in a double boiler or the microwave. Add in heavy cream and stir until well-combined. Transfer to piping bag and allow to cool slightly so it more solid and easy to work with.
To assemble: Pipe a small amount of marshmallow fluff on one macaron bottom and a small amount of ganache on another. Press together gently. Repeat the process until all of the shells have been used.