Preheat the oven to 325 ℉. Line a baking sheet with parchment and spread out the pecans on top. Bake them for 10-14 minutes, until lightly toasted but not burned. When finished take them out of the oven and allow to cool for 5 minutes.

In a small bowl, stir together the toasted pecans and the bourbon. Cover the bowl with plastic and let it sit for 2-3 hours. After the sitting time, drain the pecans but save the bourbon. You'll use it later.

In a large bowl, stir together the bourbon-soaked pecans, the graham cracker crumbs, 1/4 cocoa powder, and 1/4 cup confectioners sugar. Once that is all combined, stir in the reserved bourbon, corn syrup, and pure maple syrup. Mix until it resembles a crumbly dough.

In a small bowl stir together the remaining cocoa powder and confectioners sugar. Set aside.

Roll the dough into 3/4" balls. Then roll them in the sugar/cocoa mixture. Or you could roll them in regular granulated sugar. When they are all rolled into balls and covered with sugar, place on a baking tray and refrigerate for at least 1 hour before serving.

They will stay fresh in a closed container in the fridge for up to five days. But I doubt they'll last that long!