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
Heady the Elder
(1) Therman Merman (IPA)
(1) Drunken Donut aging on Sugar Whiskey Staves, vanilla beans, knob creek, and disarrono.