use of cocoa powder and need for secondary ferm

Quick question- currenlty brewing a chocolate porter. I added 6 oz of cocoa powder at flameout and then continued by normal brewing procedure. I'm at the point where the SG has stablised and would normally rack to a secondary fermenter. I've seen some threads about not doing this- keeping it in the same carboy- as the cocoa powder has settled but there is added benefit to keeping the wort on it instead of racking....

thoughts?