Bring the dried elderberries, spices (if using), and the water to a boil in a small pan. Simmer for 5-10 minutes.
Strain out the elderberries and spices and measure out 1 cup of the resulting liquid.
Put ½ cup of the liquid in a mixer bowl, or large bowl if using a hand mixer, and add the gelatin powder. Mix lightly to incorporate and set aside.
Combine the remaining ½ cup of liquid and the honey or maple syrup in a saucepan. Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for about 5 minutes. Remove from heat.
Turn on mixer with gelatin mixture to medium speed ans whisk while slowly pouring the honey/water mixture into the mixing bowl with the gelatin mix (which will be hardened by now).
When add honey mix is added, turn the mixer to high and whisk for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream. It should form soft peaks.
Grease a 9x13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.
When marshmallows are whipped, pour into the lined/greased dish and smooth evenly.
Let rest at least 4 hours (overnight is better).
Flip on to a cutting board and cut with a well oiled pizza cutter or knife. Dust with cinnamon powder and/or coconut sugar if desired to keep from being sticky.
Store in an airtight container on the counter.
Do NOT store in the refrigerator, as they will melt. Store in an airtight container at room temperature. Will keep 3-4 days.