Flavoring In The Secondary?

Made my first 5 gallon batch of mead in January. Don't have the recipe in front of me, but the honey volume was targeting semi-sweet (which it is). I made it with two cans of frozen orange concentrate, and a few cloves and cinnamon sticks in the primary. It's been on the lees until last weekend, it tastes great and finished out at 14.7%. However, the orange and spices are subtle at best.

I'd like a little more of the orange/spices, so racked to secondary and added three fresh cinnamon sticks and an ounce of dried sweet orange peel. Is this enough to add flavor? If not, how much should I add and for how long before racking to bottles?

In my JAOMs I produce I get a good spice & orangey taste with 1 while orange per gallon and 1 cinnamon stick per gallon. However I also add 2 whole clove per gallon and a pinch of ginger and nutmeg. Not sure how that equates to your dried orange peel but I thought the above may give you an idea.

How about using the part of the orange where most of the actual "orangey" flavour is ?

Zest 5 oranges i.e. 1 per gallon. No pith, that makes it bitter, potentially (JAO is rather different).

Then chuck in a couple more cinnamon sticks and leave it alone for a month or two, before tasting to see how it's progressing.