My cider started at 1.090 and seems to have stopped at 1.065. I put it in a secondary glass carboy. Do I need more time, it has been about three weeks?
You moved the cider to secondary too soon. Normally you want at least 65% attenuation to have been reached. Since apple juice ferments to nearly 1.000, that would be 1.030.
Apple juice is low in nutrients, which the yeast require to metabolize sugar into alcohol and carbon dioxide. I would suggest you move the cider back into the fermentor and add fresh yeast. Also add yeast nutrient and energizer, following the manufacturer's directions.
The fermentation should kick off again with 48 hours.