Preheat oven to 350 F/177 C. Cut two large sheets of parchment that fit the size of your cookie sheet. Set aside.
Place flours, sugar, baking powder, baking soda, salt, and cinnamon in the bowl of a food processor and pulse to combine.
Cut butter into small pieces, add to food processor, and run for about a minute until it looks like coarse meal.
Combine buttermilk (or milk and lemon juice), honey, molasses, and vanilla in a small bowl, and mix until well combined. Add to the food processor and run until the fully formed dough comes together. (You may have to stop the machine several times and move the dough around to achieve this because it is a really thick, stiff dough.)
Pull the dough out of the processor, pat it into an evenly distributed flat, rectangular shape, and place in between the sheets of parchment. Roll out the dough to an even 1/8" thickness in about a 13 x 16" rectangle (or whatever size rectangle will fit on your cookie sheet).
Peel off the top parchment sheet, then use a pastry or pizza cutter to cut lines through the dough, creating the size crackers you want to have. If you want, pierce each cracker a few times with a fork.
Place the dough-filled parchment onto a cookie sheet and bake for 15-20 minutes, until crisp. Let cool on the cookie sheet, then break into individual crackers along the lines you cut. Keep in an airtight container.
Notes
TIP: If your crackers in the middle did not get entirely crisp, you can place them back in the oven to dry out. Simply heat your oven to its lowest temperature, place your tray of crackers in it, then turn off the heat. Let the crackers sit in the oven while it cools and they should be nice and crisp when they come out. You can repeat this step if necessary.