If you're not doing anything different to them (like adding post-fermentation flavors such as dry-hops, fruit, vanilla, wood, etc.), then I'd say do what's easiest.
Sounds like it would be easiest to combine them both back into your primary (I assume doubled as your bottling bucket) with the priming solution and bottle it all at once.
Aging for 1 Year: #1 LHBS Standard (Dry) Stout
In bottles: #2 Honing Wit (Belgian Wit Bier w/honey); #3 Be Hoppy, Not Bitter ("Oregon" Pale Ale: APA using Oregon-inspired ingredients and lots of late-addition/dry-hops); #4 American Red-Head (Irish Red made from American ingredients); #5 Student Power Orange Ale (Orange-hued amber ale for a wedding)
On deck: [Thinking about it]