Another option is to add the honey once the first vigorous primary fermentation is subsided. Especially if this is a high alcohol stout.
If the honey is added on top of a typical amount of barley sugars then in my opinion you can optimize the amount that the yeast will eat by adding it later on. By keeping the gravity low you can avoid the yeast being subjected to sugar levels beyond what it was intended for.
What's the expected OG? What type of yeast are you using?
As for the coco powder....I'm kinda losing my lust for the whole "racking on to the secondary" business. I think that adding in an extra flavor component (like fruit or whatever) is best when you add in half once the boil has cooled to 170F so it gets infused in there and then you can rack onto the other half (or lots) when you transfer to the secondary.
I've found that solely using the secondary to infuse new aromas results in the flavor disappearing as you age the beer. If you're doing a high alcohol stout then you'll want to age it.
Wow, that was really opinionated for a noob..
..hee hee, waiting for arguments please and thank you.