Grain Bill ( might be the problem)
14 lb 2 row
4 lb Pale Malt
2 lb Munich Malt 10L
.5 lb Cara amber 30L
.5 lb Honey
Do you think the munich is a little to much?
I normally treat Munich malt as a base malt but in an IPA it's a specialty malt- especially at 2 pounds. Combine that with the other malts you have that makes 3 pounds of specialty malt. I try to stick to 90% base malt and 10% specialty malt. I do not go above Crystal 20 for my specialty malt. For a double IPAA I would keep it at Crystal 10. Based off your original gravity and Final gravity it appears you had over 85% attenuation. Pitching the proper amount of yeast does not appear to be a problem. What I like to know is what strain of east did you use for a double IPA I would stick with the Chico strain wyeast 1056 or white labs 001. I have found that even the American ale 2 ,wyeast 1272, subdues the hop flavor.
Edit: as others have mentioned I would consider adding some simple sugar. You did this by adding a half pound of honey but I would increase it to 1 pound of table sugar and add it gradually after primary fermentation is starting to slow down. With a beer bordering on 10% ABVI would wait until about date three fermentation and add about a quarter or one third of a pound of granulated table sugar to the fermentation vessel at a time until you get about a pound of sugar in the vessel.