A. Leave it as is an enjoy the extra body
If you enjoy the beer, that's always a great option. The problem is, though, that transferring from secondary to your serving vessel could easily agitate the yeast and cause fermentation to begin again. If you're packaging in bottles, then that's a LOT of extra carbonation that you'll have hanging over your head. If you pressurize to style, and have room for the additional carbonation in bottles then, in my opinion, you run the risk of bottle bombs or, at the least, foamy messes.
B. Repitch a higher Alc yeast?
With that much alcohol, you'll have to make a starter and pitch the yeast while it's active, otherwise it will just sink right to the bottom and go dormant. But sure, that's not a bad plan. Make sure you pick a yeast with a complementary flavor: going from 1.2 - 1.07 (where I would want to see the beer finish myself) will be enough attenuation to add noticeable flavor to the final beer; so don't use champagne yeast or something weird.
C. Just wait longer befor crash cooling
In my opinion, if the beer has been stalled at 1.2 for the better part of a month, waiting won't help.
Two other alternatives come to mind:
(1) You could just rouse the fermenter to try to get the yeast back into solution, and THEN wait for another week to see if that jumpstarted the process.
(2) Alternatively, you could add bugs to consume the remaining fermentables and turn this into a sour beer. It'd be more waiting, but 1.2 is really the perfect gravity at which to pitch brett and pedio, IMHO, and this seems so fortuitous that you just can't throw the opportunity away!
