In a medium mixing bowl, beat together 1 cup of softened unsalted butter, 1 cup of coconut sugar, and ¼ cup of honey or maple syrup until creamy, about 2-3 minutes. Add 1 egg and 1 teaspoon of vanilla extract. Blend until smooth and fluffy.

In a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and either ¼ cup of cocoa powder or 1 teaspoon of ground cinnamon. Whisk thoroughly to ensure no lumps remain.

Gradually incorporate the dry mixture into the wet mixture, stirring gently until fully blended. The dough should pull away from the sides of the bowl.

Transfer the dough onto a clean surface, shape it into two disks, and wrap each in plastic wrap. Refrigerate for at least 30 minutes to 1 hour.

Preheat your oven to 350°F (180°C). Roll out one disk of the dough to about ¼ inch thick. Use cookie cutters to cut out animal shapes.

Arrange the cut shapes on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake for 10-12 minutes or until the edges turn golden brown.

Let the crackers cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.