Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.

In medium bowl, whisk together flour, cocoa, baking soda, and salt.

In a large bowl, cream together the butter and sugars until light and fluffy. Add eggs one at a time. Add vanilla and mix until well blended.

Add flour mixture and mix on low speed just until blended. Stir in 1 cup chocolate chips.

Using a small cookie scoop, drop by rounded scoops on to cookie sheets. Bake for 8 minutes, until edges are set, but still soft in center. Remove cookie sheet from the oven and top each cookie with a few marshmallows and graham cracker pieces. Turn the oven to broil. Put the cookies under the broiler until the marshmallows start to brown, 1 to 2 minutes.

Set oven temperature back to 350°. Repeat with remaining cookie batter.

Let cookies cool on the cookie tray for five minutes. Remove cookies to a wire rack to cool completely before icing.

In a small microwave safe bowl, melt remaining ½ cup chocolate chips and coconut oil or shortening for 30 seconds. Stir and continue microwaving until chocolate is melted and smooth. Drizzle chocolate over the top of the marshmallows and graham cracker pieces on the cookies.