I'd let it sit a little longer, maybe another week/week and a half. Letting it rest on the yeast cake is ok for a while even though the active fermentation has settled. During that active fermentation the yeast has created some off flavors that you'd taste if you were to drink it right now, if you leave it in the primary for a while longer the yeast will actually start consuming the undesireables and you'll have a more mature tasting cider. This is especially important if you're going for a higher alcohol cider, which it sounds like you are. I will leave in the primarry for 6 weeks but I brew really high alcohol cider. My recipe ends up being a pound of sugar per gallon and I go 6-8 weeks in primary, 3 months in secondary, and 2-2.5 months in the tertiary to really clear it out...but in your case, with a smaller batch and a lower sugar addition, another one or two weeks in the primary won't hurt anything. Then secondary for another month. If you go for a tertiary, by that point it may be harder to find fresh cider to top off the gallon jug with, so freeze a quart for late racking.
Good luck, and enjoy it...but most of all, have a little paitience...it's hard, I know, but it pays off!!!