I recently made a somewhat similar stout, which is in my dropdown. It's also hard to tell how sweet this will be as you didn't list your hops additions and IBUs. Mine used 4.8% Caramel 120, and has about 66 IBUS.
Beyond the notes on my recipe link, I'd suggest less chocolate malt. I used 6.3% chocolate and that is the most predominant flavor, overtaking the peat smoked malt of the same %. It's delicious, but I think a better balance would be achieved around 5% or less.
Bottles on hand:
Dried Apricot Cider Ale
Indeed "Burr Grinder" Clone
Breakfast in Beer
(1) Drunken Donut aging on Sugar Whiskey Staves, vanilla beans, knob creek, and disarrono.