In a small microwave-safe bowl, combine the dried cranberries and Frangelico.
Microwave for 30 seconds, stir, and microwave for an additional 15 seconds. Set aside to marinate.
Unroll the pie crust and fit it to a 9-inch pie plate. Scallop or crimp the edges.
In a large bowl, whisk together butter, sugar, brown sugar, eggs, and hazelnut extract.
Drain the cranberries, reserving 2 tbsp. of the Frangelico.
Add the drained cranberries, reserved Frangelico, chopped hazelnuts, and white chocolate chips to the egg mixture.
Pour mixture into the crust.
Bake at 325 degrees for 45-50 minutes, or until edges are golden brown, and pie is set.
Remove to a wire rack to cool completely.