• Generously coat a 9×13-inch pan with cooking spray. Use a paper towel to wipe away the excess, and make sure it's evenly distributed over the pan's surface.

To Make The Chai Tea:

• In a heat-safe measuring cup or bowl, combine the tea bags, cinnamon sticks, cardamom pods, allspice berries, cloves, and ginger. Pour 1 cup boiling water over everything and steep for 30 minutes. After that, measure 1/2 cup of the tea mixture for the chai layer.
  

To Make The Classic Coating:

• Whisk the powdered sugar and cornstarch together. Set aside. Then, in a small bowl, whisk the cinnamon into 1/2 cup of the classic coating for dusting.

To Make The Vanilla Layer:

• Sprinkle the gelatin over the cold water. Let it sit for at least 5 minutes.
  
• In a medium saucepan, stir together the sugar, 1/4 cup corn syrup, water, and salt. Cook over high heat, stirring occasionally, until the syrup reaches 240°F.
  
• Add the remaining 1/4 cup of corn syrup to the bowl of a stand mixer.
  
• Melt the bloomed gelatin (in a double boiler or in the microwave for 30 seconds) until it's fully liquid, with no granules. Pour into the mixer bowl and mix on low with the whisk attachment.
  
• Slowly pour in the syrup once it has reached 240°F. Increase the speed to medium and beat for 5 minutes. Then, increase to medium-high and beat for another 5 minutes. Beat on the highest setting for 1 to 2 minutes more.
• The mixture will be fluffy, and have tripled in volume.
  
• Spread the vanilla layer into your prepared pan, making sure it's evenly distributed.
  

To Make The Chai Layer:

• Sprinkle the gelatin over the 1/2 cup of cooled chai tea. Let it sit for at least 5 minutes.
• In a medium saucepan, stir the sugar, 3 tablespoons corn syrup, honey, vanilla seeds, water, and salt. Cook until the syrup reaches 240°F.
• Add the remaining 3 tablespoons of corn syrup to the mixer bowl.
• Melt the bloomed chai gelatin until it's fully liquid, then pour it into the mixer bowl and mix on low. Slowly pour in the 240°F syrup. Beat using the same timing as the vanilla layer (medium 5 minutes, medium-high 5 minutes, high 1 to 2 minutes).
• Spread the chai layer over the vanilla layer. Using an offset spatula coated with cooking spray makes spreading easier. Sift the cinnamon coating over the top. Let them sit for 6 hours in a cool, dry place (overnight also works).
• Take the marshmallows out of the pan and cut them into whatever shape you like.