1.110 to 1.030 = 10.5% abv. You could have reached the limit of the yeast. I know it should be good for more, but it will be struggling at this abv.
Your grain bill has 4 lbs of grain that has a lot of unfermentable sugars (Black, Special B, Choc, Choc Rye, and CaraMunich). This would give you about 10 points of unfermentable sugars. Assuming 10 points, the yeast went from the equivalent of 1.100 to 1.020 with the fermentables, or 80% attenuation, which is pretty good.
I've successfully re-pitched yeast to high gravity beers before, but I'm not sure you would get much more from any yeast due to the high amount of specialty grain you have used.