I used standard whole-wheat flour (because it's what I had on hand) and it worked fine, but you can find the stone ground variety here: Stone Ground Whole Wheat Flour. I'll try it this way next time.
I rolled the dough, as I do most rolled cookie dough, between two sheets of parchment paper on top of a slip-free mat (I use my Fondant Work Mat for everything).
I chilled the rolled dough for 15 minutes in the freezer before cutting with the cloud cookie cutter, then put the baking trays back in the freezer for another 15 or so before baking.
I didn't sprinkle with turbinado sugar (since I was covering them with chocolate).
This batch yields about 4 dozen 2"x 3" graham clouds.
These are so tasty, even on their own! They make a great snack for kids, and they keep well in a sealed plastic bag at room temperature.