There are tons of posts out there regarding "stuck or slow fermentations". Visual signs are definitely not the way to judge fermentation progress. However, if you do have small bubbles of CO2, the yeast will be working for you. I would recommend checking the specific gravity of your cider. You should find that the gravity reading has fallen compared with the original gravity. As long as that's the case, just leave it alone.
Also, with 2lbs of honey, the fermentation may take a bit longer to complete. I would recommend leaving this batch in the primary, on the yeast cake, for at least another 2 weeks before transferring to secondary. If you transfer too early, you'll take the majority of the yeast out of the batch thus slowing down the fermentation even further.