Preheat your oven to 325°F. Cut out two sheets of parchment as large as your cookie sheets.
In a blender or food processor, place flour, baking powder, confectioners sugar, and cocoa into the jar. Cut the butter into chunks and drop into the dry mixture. Pulse the food processor or blender until the mixture is crumbly.
In a small cup or bowl, mix the honey with the milk. With the food processor or blender running, pour the milk/honey mixture in and the dough will “magically” come into a ball.
Turn the dough out onto a well-floured surface. Divide the dough in half to work with half the dough at a time.
Transfer one piece of dough to one of the pieces of parchment. Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16-inch thick. Trim the edges and prick the dough evenly with fork. {This will help the crackers stay flat and not get bubbles in them}.
Repeat with the remaining dough and parchment. Place the rolled-out dough pieces, on their parchment, onto baking sheets.
Bake the crackers for 15 minutes. Remove them from the oven. Immediately cut them chocolate rectangles with a pizza cutter or knife into the cracker size that you like. Allow the crackers to cool completely. Store the cooled crackers in a sealed container on the counter.