Instructions:

1. Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper. Combine the flour, cinnamon and butter using an electric mixer or food processor. The mixture will look like little lumps or crumbles. Add about 1/3 cup of cold water, little by little, until the dough starts to come together. If it is dry, add a little more water.
2. On a floured surface, roll the dough out into about 1/8" thickness. Cut 8, even-sized rectangles. Place half of a Hershey Bar in the center of 4 of the rectangles. Place one marshmallow, cut in half, on top of the four Hershey Bars. Make sure there is a border on the outside of each dough rectangle.
3. Using a small brush, spread the beaten egg on the border of the four pieces of dough. Lay the other half of the dough on top of each rectangle and press the edges together with a fork to seal them. Poke some holes in the top of each pop tart with a fork.
4. Carefully transfer the pop tarts to the prepared pan and freeze for 20 minutes. Bake the pop tarts for about 18 minutes (it may be somewhere in between 15-20, depending on your oven). Cool completely.
5. To make the chocolate ganache topping, heat up the heavy cream in a microwave-safe bowl for about 60 seconds. Pour in the chocolate chips and stir until smooth. Spread ganache on top of each pop tart. Sprinkle crushed graham cracker crumbs on top, and place a marshmallow in the middle of each one. Using a blow torch, toast marshmallow until golden brown.