Reserve 2 Tbsp. Truvia Baking Blend.
Combine remaining Truvia with cornstarch and grind in a food processor, blender, or coffee grinder until mixture resembles powdered sugar.
Pour sifted almond flour, Truvia mixture, and cocoa powder in a medium bowl. Set aside.
In a separate mixing bowl, combine egg whites, cream of tartar, and a pinch of salt. Beat at medium speed until egg whites become frothy.
Increase speed to high; begin gradually adding remaining 2 Tbsp. Truvia.
Beat constantly, moving beaters in a circular motion, until mixture is glossy and stiff peaks form.
Gently fold almond flour mixture into egg whites and stir carefully until mixture resembles pudding. *It's better to under-mix slightly than over-mix.
Spoon half of batter into a pastry bag fitted with a tip or a plastic sandwich bag with a 1/4 inch corner cut.
Pipe batter into 1 1/4 inch rounds on parchment paper-lined baking sheets, leaving 2 inches between each.
Batter should spread slightly and peak should disappear. If it doesn't, wet your finger and press it down gently.
Let cookies sit at room temperature at least 1 hour to allow it to dry.
Bake at 300 degrees for 15-20 minutes, or until tops are firm.
Cool completely on wire racks and remove from parchment paper.
To assemble, top one cookie with approx.1/2 tsp. marshmallow fluff, 1/4 tsp. graham cracker crumbs, and 5-6 mini chocolate chips. Press second cookie on top to form a sandwich. (If necessary, use a lit extra marshmallow fluff on top cookie to stick.