High Gravity Belgain Dark Ale - need advice

It's sort of a big beer, and you describe it like the yeast are still working towards their goal, so sit back and let them do their work. Perhaps give them a gentle rousing to get some of the viable ones that got trapped a chance to move around.
Pails are kind of easy to not seal tightly. No big deal really, but it happens.

 

Your beer will probably be fine. Next time, take a gravity reading before transferring to secondary, or look through some threads here and decide whether or not you really want to do a secondary at all for most beers.

 

You moved it to secondary too soon. It will most likely not hurt you in the long run it will take a little longer to finish now than it would have if left on the yeast. As suggested, some occasional gentle movement to get yeast moving around. Also, think about temps on the warmer side for your strain.

And finally, come to the dark side and give up secondaries. I promise you that you don't need it.

 

For what it's worth I leave bigger beers on the yeast for two weeks minimum, but usually longer.

 

Welcome to the BA site, Youhozz, and the the homebrewing forum. We're glad that you're here.

Kits can be packaged with old yeast sometimes, so that may be the source of your slow fermentation. Big beers are frequently difficult to ferment to the end, especially if the yeast was not fully healthy, and depending on how well you aerated the beer at the start of primary fermentation, that could also be part of the problem. I think you're at a point that you just have to wait it out now.

Did you taste the beer at the time of transfer? I'm thinking that the 4 oz. of cherry extract may not do much for you if this is a 5-gallon batch, but if you tasted it and liked what you tasted, then you're good. If it wasn't a noticeable flavor, you still have a small window here to add more as long as it is a clean container with no concerns for a 'bug' being attached. Depending on how much sugar is in the extract, it might goose your yeast to get started again.

 

Package after the yeast has mostly dropped (and after any off flavors have been cleaned up). You can accelerate that with a cold crash or finings if you want. But for most beers, gravity does nicely.

 

That's probably just as effective as the method that I use which is to pour the wort from the kettle into the carboy while a funnel is installed that has a strainer inside to catch the trub. Just do your best to splash that stuff as it enters your carboy.

 

I do this for my "medium" beers as well.

For the OP, here's a pretty good read on what's going on in that bucket:
https://www.morebeer.com/articles/conditioning