I would leave it alone. The issue (as I understand it) isn't clarity so much as the lees. The yeast (and apple pulp) can over time give different flavors or esters (or something like that ). But, traditionally they did not wrack ciders after putting it into the barrel. Plus, if you leave it where it is, it will be less oxidized (though the amount of oxidation in a transfer should be little).
Some say that wracking it off the lees preserves the flavor. Personally, I think it is six of one, half dozen of the other. I have done it both ways. For me, I wrack it to a secondary and cold chill just to get it to clear quicker. For a purist batch, I would leave it alone.
Either way, it sounds like you are only a few months from some good drinking!