I'd let it clear before racking, unless you have a large amount of lees. A lot of people don't even bother with a secondary for cider, but I always do. For me, secondary provides additional clearing & is a great place for adding adjuncts like spices.
As for MLF, some do, most (that I've heard of) don't. Nothing wrong with MLF if that's what you want, it'll certainly soften a cider the same way it will soften a wine; the question is basically "do you want to soften your cider or not?"
Most of us here are just using juice from eating/cooking apples instead of true cider apples, so IMHO, it doesn't really need a MLF. Doing so might soften it up a bit too much, that might appeal to some, but I think the vast majority wouldn't like the outcome.
While I always sulfite fresh pressed juice, I tend not sulfite when I rack cider, though it would certainly protect it from oxidation, just as it does with wine. I know there is a certain amount of risk in this, but I've never had a cider oxidize & I've let ciders bulk age in the carbouy (under airlock of course) for a year with no problems; though I wouldn't let it sit on the lees that long. I always sulfite my wine when I rack it though, odd huh?
You might find this quite useful: