Agree with Gratus on all points. I'll add: I've read poor reviews of the White Labs english cider yeast, never tried it myself. You should read the sticky topic at the top of this forum. It may take you a few days, but you'll have all your questions answered and even have questions answered that you didn't even think to ask.
Something else to consider, you may want to hold off on the malt until fermentation has been going for a good day and a half, then add the malt to re-energize the yeast at a point where it's getting stressed and will start producing unfavorable compounds. This is worth more consideration if you decide to add more sugar than your recipe states. Right now, looks like you'll have about a 6% product, and you have a much wider variety of yeasts to choose from as well, at that target.
I'll also add: dark brown sugar doesn't taste like dark brown sugar after it's fermented. If you want the sweet character of dark brown sugar in the final product, it's something you'll want to add later. But you'll still need some kind of sugar in the beginning if you want to up the final alcohol content.